vegan - Wild Mushroom Soup

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* Exported from MasterCook *

 

Wild Mushroom Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups fresh oyster mushrooms -- (8 ozs.)

2 cups shiitake mushrooms -- (5 1/2 ozs.)

2 tablespoons vegetable oil

2 garlic cloves -- crushed

1 2-inch piece fresh ginger -- peeled and grated

3/4 cup canned straw mushrooms -- (7 ozs.) drained

2 tablespoons sake

3 cups vegetable stock

2 tablespoons corn flour

2 tablespoons warm water

1 cup firm tofu -- (4 1/2 ozs.) diced

sea salt and freshly ground black pepper

to serve:

2 tablespoons sesame oil

3 tablespoons sesame seeds

 

I tend not to use a lot of tofu in my vegan cooking, but this soup is perfect

for it. The flavors from the mushrooms and harissa soak into the cubes of bean

curd, adding texture and flavor to the finished dish. You can replace the

vegetable stock with the same quantity of stock made with Swiss vegetable vegan

bouillon powder. If you can find toasted sesame oil, use it instead of the plain

version when you serve the soup. (Harissa is available in Middle Eastern grocery

stores.)

 

Remove and discard the stalks of the oyster and shiitake mushrooms. Slice each

mushroom in half.

 

Heat the oil in a large saucepan. Add the garlic, ginger, sliced mushrooms and

straw mushrooms. Saute over moderate heat for 5 minutes, or until the garlic and

ginger are softened. Add the sake and stock, and bring to a boil. Reduce the

heat to a simmer.

 

In a small bowl, mix the corn flour with 2 tablespoons warm water to form a

smooth paste. Stir the paste into the soup. Continue stirring; the soup will

thicken quite quickly. When the soup has thickened, add the tofu, and season to

taste with salt and pepper.

 

Divide the soup among four warm bowls. Drizzle a little sesame oil over each

serving, and scatter a few sesame seeds on top. Serve.

 

each serving contains: Calories 205 - Protein 8g - Fat 15g (saturated 2g) -

Carbohydrates 8g - Fiber 2g - Calories from fat 69%

 

 

 

 

 

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Per Serving (excluding unknown items): 699 Calories; 24g Fat (27.9% calories

from fat); 22g Protein; 116g Carbohydrate; 18g Dietary Fiber; 2mg Cholesterol;

1242mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable;

4 1/2 Fat.

 

 

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