Recipe: Cream of Mushroom Soup (Vegetarian)

"Cream" of Mushroom Soup

1 1/2 lbs thinly sliced mushroom (a mixture of varieties is nice)
1/4 cup vegetarian margarine or butter substitute
2 cloves garlic, minced
1/2 lb dry roasted cashews, coarsely chopped
5 cups water
2-3 vegetable bouillon cube, dissolved
1/4 cup minced parsley
1 pinch chili powder
nutmeg (optional)

In a 4 quart pot, saute the mushrooms in butter till tender. Add garlic. Saute on low heat 5 minutes. In a blender, puree the cashews with the water until very smooth. Add to the mushrooms. Add the boullion and cook on low heat, stirring frequently, until the soup begins to thicken. Add parsely and nutmeg. Serve.


Mushroom Soup Without Cream
Yields 8 - (1 cup) servings.

2 tablespoons vegetarian butter 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 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. 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. For a smoother texture, you may puree the soup after it has simmered the final 30 minutes, 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. Makes 8 servings