Quick and easy mushroom soup?!
Quick and easy mushroom soup?
Vegan or lactovegetarian are both fine. Something a lazy bum can make and yet doesn't taste like canned soup :)
Answers:
Take fresh brown mushrooms and mix in a food processor with fresh vegetable broth. Add fresh garlic and Olive oil with salt and pepper to taste.
In a separate deep pan add sliced mushrooms with Cold Pressed Virgin Olive Oil, it adds a beautiful fruity taste... and add the chopped garlic after the mushrooms are caramelized, then add sea salt and cracked pepper to taste.
Poor the remaining mix from the food processor into the pan and add some fresh butter for a fatty taste and cover to simmer for 15 minutes.
Fresh mushroom soup of restaurant quality is now served. Save the rest for another meal later on. It only gets better when reheated over the stove.
No microwaving, it turns mushrooms into a rubbery consistency, besides, I haven't owned a microwave in 25 years.
yeah just cut up some franks, cream and mushrooms ahh thats a meal
Make a roux (equal parts of flour and butter/margarine/oil, over heat, stirring until it's combined and begins to brown a bit). Add chopped mushrooms of your choice, saute a bit, and then add cold milk or milk substitute, stirring as you add. It can't come to it's maximum thickening until it comes to a boil. Season to taste.
Fry garlic and then add 1/2-1 pint water and a medium bowl of boiled water with vegan stock. Add finely chopped mushrooms. Simmer on a low boil for 15 minutes. Blend and then serve and add salt, pepper and some soya cream and parsley to taste.
Here is a great one from www.vegweb.com
Cream of Mushroom Soup
Ingredients (use vegan versions):
1.5 lbs thinly sliced mushrooms (a mixture of varieties is nice)
1/4 cup margarine
2 cloves garlic, minced
1/2 lb dry roasted cashews, coarsely chopped
5 cups water
2 to 3 cubes veggie bouillon, dissolved
1/4 cup minced parsely
pinch of chili powder
nutmeg to taste (optional)
Directions:
1) In a 4 quart pot, saute the mushrooms in butter till tender. Add garlic. Saute on low heat 5 minutes.
2) In a blender, puree the cashews with the water until very smooth. Add to the mushrooms.
3) Add the boullion and cook on low heat, stirring frequently, until the soup begins to thicken. Add parsely and nutmeg.
Serve.
Or here is one that I like to make:
Saute some diced onion, garlic, and mushrooms in butter or olive oil. DONT salt it, the salt will ruin the mushrooms. Saute till the onion is translucent. Then add some flour, one tablespoon at a time, until it makes a nice roux. Cook it until the flour is slightly browned. Then you can either add milk, soy milk, veggie bouillon, or some mixture of them all. Add around 2 or 3 cups in total. Then turn up the heat and get it to a boil, while sturring it constantly. Take it off once it has reached your desired thickness.
Hope this helps....
Enjoy!
shitake, garlic, celery, carrot, onion, saltnpepper.
saute till onion translucent,
add soymilk to cover only, then add water to desired amount.
simmer 45 mins
yum
I don't like canned mushroom soup either.
I take a can of mushroom Gravy and a can of Mushrooms mix them together add a little water. And Heat up! Sometimes I add garlic to it or onions or jalepeno! Very simple and doesn't taste like the mushroom soup you buy
in cans even though canned mushroom products are used!
lots of mushrooms
powdered mix ? haha =) have u tried that? =)