Vegan Cream of Mushroom Soup

This week's chilly temperatures were perfect for making soup! Trainees learned about building flavor and creating texture in various ways. Wednesday's shift meal had many delicious offerings, but this vegan cream of mushroom soup was a surprise hit. Rich and warm, with a smooth, creamy texture. Give it a try and let us know what you think!

Vegan Cream of Mushroom Soup

Recipe yield: 2 quarts

Ingredients:

  • 1.5 quarts white vegetable stock, more for thinning

  • ¼ cup olive oil

  • 2 lbs mixed mushrooms, chopped coarse

  • 2 white onions, chopped coarse

  • 1 stalk celery, chopped coarse

  • 1 Tbsp garlic, minced

  • 1 tsp ground black pepper

  • 2 sprigs thyme, dry

  • 1 pinch nutmeg

  • 1 cup white wine

  • 1 Tbsp Kosher salt

  • 2 Tbsp nutritional yeast

  • 1 lb silken tofu

Method of Preparation:

Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then start preparing.

  1. In a large pot sweat onions, celery, garlic, black pepper, mushrooms, thyme, nutmeg, and salt until tender. Deglaze pan with white wine, simmer until dry. 

  2. Add stock, yeast and tofu. Simmer and taste for seasoning.

  3. Blend with a stick blender or vitamix blender. Taste again for seasoning, adjust as necessary. Thicken with cornstarch if necessary.

Faith Emerson