Recipe: Cream of Mushroom Soup and Mushrooom Soup (without Cream)

Vegan "Cream" of Mushroom Soup

2 lbs sliced mushrooms (fresh organic is the best)
1/3 cup Vegan butter/margarine
2 to 4 cloves garlic, chopped (to your liking)
1/2 lb cashews
5 cups water
1 tablespoon chili powder (add as little or much as you like)
1/4 cup mixed Italian herbs (add a little at a time)
1 tablespoon salt (add as little or much as you like)
1 tablespoon ground nutmeg (add as little or much as you like)

In a 4 quart pot, saute the mushrooms in soy butter till they get soft.

Add the garlic, continue to stir occassionally.
Saute on low heat for 10 minutes.

In a blender, puree the cashews with the water.
The smoother the better.

Pour pureed cashews into the pot with the mushrooms.

Add the chili powder, nutmeg, salt and Italian Seasonings.

Stir frequently until it begins to thicken.
*you may add corn starch to help thicken the soup, depending on how thick you want it.

Season to taste, add more flavor by adding more nutmeg and chili powder and garlic powder.

Serve.

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Mushroom Soup Without Cream
Recommended mushrooms: Shitake, Baby Portobellos & White/Button Mushrooms.
Original recipe yield: 8 (1 cup) servings.

2 tablespoons canola oil margarine substitute
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks (optional)
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups vegetable stock
salt and pepper to taste
1/2 cup chopped green onion

Melt the butter substitute in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.

Pour vegetable stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. For a smoother texture, you may puree the soup after it has simmered the final 30 minutes.

Ladle into bowls, and serve with green onions sprinkled on the top.

Notes:

If you do not use leeks, increase the amounts of the other vegetables or add your favorites. Dried thyme may be used in place of the fresh. Add your favorite herbs with or in place of the thyme.

Prepare some wild rice according to package directions, and add to soup during the final 10 minutes of cooking or after soup has been pureed.