Creamy Vegan Mushroom Soup


I have been on a soup-making spree lately. Something about making soup is so relaxing and fun to me. On one hand, they say you can tell a good chef by one who can make a good soup. I am no chef. I usually just start throwing a bunch of stuff in a pot and see if it works out. I admit I’ve had some that are less than awesome- but I won’t be posting about those. This one, however, turned out great. This mushroom soup is creamy, earthy and would make an excellent first course to your Thanksgiving meal. Don’t be scared off by the “vegan” part. If you don’t want it vegan, just replace the earth balance and soymilk with regular dairy products.

1 large portobello mushroom
1 4 oz package of brown clamshell mushrooms (reserve a few for garnish)
32 oz. organic mushroom broth
2 large leeks- white part only
2 cloves of garlic
1 tsp. dried thyme
2 TBSP Earth Balance
1 TBSP olive oil
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup marsala
1/4 soymilk
tsp chopped chives for garnish

Remove the gills from the large portobello mushroom. Chop all of the mushrooms into small pieces. Dice the white parts of the leeks and mince the garlic.

Heat a large pot on medium heat. Add olive oil, garlic and leeks. Sweat the leeks for a few minutes. Add the chopped mushrooms, dried thyme, salt and pepper and cook until softened and reduced. Push the mushrooms to the side of the pan. In the empty side of the pan, melt the earth balance. Add the flour and mix until you have a smooth roux. Add the marsala and cook about 2 minutes. Add the mushroom broth and stir into the mushroom and roux mix. Bring to a boil, then reduce to low heat and simmer for about 30 minutes to allow the flavor to develop.

Remove from heat. Using an immersion blender mix the soup until smooth (our mix in a regular blender if you don’t have an immersion one). Add the vegan sour cream and mix. Garnish with a couple of the clamshell mushrooms and chopped chives.

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