Cream soups are one of my very favorite dishes. I can eat them regardless of the season. I love that they can quickly make you feel nicely full, plus they can serve as a full meal in one bowl. I know the cream of mushroom soup from my Granny, but my veganized version differs from it by the plant milk which replaced regular processed cheese. My soup was just as tasty, but much less calorific, and ready in a few moments. Mushrooms may look all but impressive, yet they contain great amount of nutrients, especially B and D vitamins. The latter is hard to obtain from plant sources, thus including mushrooms in the diet can help supplement that vitamin. Due to decent amounts of folic acid, mushrooms are perfect for anemics and pregnant women. What is interesting, mushrooms also have a lot of easily-absorbed protein, which makes it a great meat replacement. They also work in favor of all who want to loose some weight, because they can reduce the appetite and limit fat absorption. Health on a plate, right?
Cream soups are great as hide-the-veg option for moms who try to convince their not-that-eager babies to greens. Munchkin’s gonna munch, and mum is happy. I mention that because many of my mom-friends’ babies are currently I the against-plant period. I heard that I used to be like so too, but with one difference: I preferred to pick veggies from the plate and leave all the meat, which made my parents almost cry. Mushrooms in this recipe come from trusted farm, which is also important aspect when cooking for children. If there is such an option, choose bio-products. We are what we eat, aren’t we?
Home made stock:
- 2 carrots
- 2 parsley roots
- 1/4 leek
- parsley leaves
- 3 bay leaves
- 4 allspice
- 1 tbs salt
- 1 tbs turmeric
- 700g mushrooms
- 2 cloves of garlic
- 1/2 glass soy milk
- 1 tbs oil
Put all the vegetables into a pot and cover them with water. Add all the spices.
After ca. 1 hour, when the vegs are soft, stock is ready.
Drain the stock, veggies use to make veganized vegetable salad.
Heat the oil on the pan. Meanwhile, chop the onion and garlic. Add to the oil and reduce the heat.
Finely slice the mushrooms. Add to the onion. Pan-sear for 20 minutes and stir frequently. After all the water evaporates, remove the pan from the heat. Add mushrooms to the clear stock.
Blend everything to a creamy soup, and add milk to taste. Add more slat and pepper if needed.
Great with croutons or puff pastry peas.