Cream of Mushroom Soup

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* Exported from MasterCook *

 

Cream of Mushroom Soup

 

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :0:45

Categories : Soups, Stews & Chilis

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds mushrooms

2 tablespoons canola oil

1 bay leaf

1 1/4 teaspoons salt -- or to taste

2 small garlic cloves -- minced

1/4 cup dry vermouth or sherry

freshly ground black pepper and white

pepper -- to taste

1 cup water

1 teaspoon soy sauce

1 cup soy milk -- room temperature

1 scallion

 

Pick out the 5 or 6 nicest mushrooms and put aside. Coarsely chop the rest.

 

In a heavy saucepan, heat the oil. Add the chopped mushrooms and stir. Add bay

leaf, salt, garlic, and vermouth or sherry. Cover and cook over low heat for

about 10 minutes.

 

Add black and white pepper, water and soy sauce. Cover and simmer 10 to 15

minutes. Let cool to room temperature. Remove the bay leaf.

 

Puree in blender or food processor until smooth. Return to saucepan. Add soy

milk.

 

Thinly slice the reserved mushrooms and the white of the scallion. (Reserve the

scallion greens.) Saute these in the remaining 1/2 tablespoon oil over medium

heat for about 5 minutes, then add to the soup.

 

Heat gently just before serving. Don't cook it or let it boil.

 

Serve topped with thin slices of scallion greens.

 

Cuisine:

" Simply Vegan "

Copyright:

" 1988 "

 

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Per Serving (excluding unknown items): 143 Calories; 9g Fat (55.2% calories from

fat); 5g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 771mg

Sodium. Exchanges: 0 Lean Meat; 2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 3184 0 0 0 0 0