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Monday, January 11, 2010

Best Cream of Mushroom Soup

This soup is so rich and satisfying, it's a meal in itself.

2T non-dairy butter (I use Earth Balance)
2T extra-virgin olive oil
1 large onion, finely chopped
1 large carrot , finely chopped
3 stalks celery , finely chopped
2 large oyster mushrooms , finely chopped
1 lb white mushrooms, coarsely chopped or quartered if small
2 tsp dried parsley
2 tsp dried thyme
1 1/2C dry white wine
Ground black pepper
4-6 C vegetable stock
1 C raw walnuts
Hot water
Salt to taste

In a heavy-bottomed stock pot, heat oil and non-dairy butter together over medium heat. Add onion and cook for 5 minutes. Add celery and carrots and cook for 5 minutes more. Lower heat and add mushrooms, parsley and thyme. Cook for 5 minutes. Add wine and increase heat to medium-high. Bring to a boil and cook until you can no longer smell alcohol, stirring often. Add stock and stir. Reduce heat to low and cover.

In a blender, cover walnuts with hot water and allow to stand for 5 minutes. Blend on high until smooth and creamy. Add about 2C soup from pot to blender and mix thoroughly.

Stir walnut mixture into soup and heat through. Add salt to taste. Serve with crusty bread and a great salad! Enjoy.

This soup is great reheated as well.

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