Portobello Mushroom Soup
Portobello mushrooms are crimini mushrooms grown up. They have a musty, earthy flavor. Some people call them 'meaty', but this is a vegan blog....
The longer portobellos are cooked the chewier they become. So in a soup, they really do give some substance.
I used a cup of white wine in this recipe and it gives the soup a fabulous flavor. I know that people are often quite surprised that a vegan would consume anything with alcohol. My stance is that that it doesn't contain meat, dairy or eggs, so.... alcohol is vegan isn't it?
Also, I have had several people ask why I use SoDelcious Coconut Milk in my recipes- I am allergic to almonds and soy. I can have wee bits of soy, but have to watch it. The other non-dairy products do nothing for my taste buds.
Summer is not quite over, but here in the Pacific northwest it is cool and rainy today- a perfect day for soup. Move over Campbell's, McFarlane's Mushroom is here!
2 cups diced onion
6 cups chopped portobello mushrooms (bite sized pieces)
1 cup white wine (I used Chateau St. Michele Riesling)
4 cups vegetable broth
1 tablespoon minced fresh parsley
2 cups non-dairy milk (I used SoDelicous Coconut Milk- the 45 calories per cup variety)
6 tablespoons non-GMO cornstarch
Spray a large pot with spray olive oil. Add the onions and mushrooms and sauté over high heat until the onions are translucent.
Add the wine to deglaze the pan. Boil for 3-4 minutes.
Add the parsley.
Add the broth and reduce to a simmer for 10 minutes.
Mix the cornstarch with the non-dairy milk and stir into the soup. bring to boil stirring constantly. Boil for 2-3 minutes. Remove from heat and enjoy.
Makes ten cups with 75.4 calories per cup.
