dangerpuss

Cream of Mushroom Soup with Roasted Garlic

In Soups on December 30, 2009 at 5:39 am

I made this soup because I needed it as just one ingredient in a much more involved recipe, but it turned out so good that I had to make more for the Mr. to eat. He loves it!

3/4 pound fresh mushrooms, sliced
1 small yellow onion, diced
1 head of garlic
1 or 2 Tbs olive oil
3 cups veggie broth (or you can mix it up with mushroom broth if you like a more shroomy taste)
2 Tbs flour (GF, naturally)
4 Tbs Earth Balance
1 cup Tofutti sour cream
1 cup unsweetened soy milk
salt and pepper to taste

Use aluminum foil to make a cup. Peel away the outer layers of the garlic, cut the very bottom off the bulb to expose the cloves, and put the bulb in the foil, cut side up. Douse liberally with olive oil and close up the foil over the bulb. Bake in the oven at 400 degrees for about half an hour, or until the bulb feels soft when pressed. Now you can take the tines of a fork (or your fingers) and pull the soft, delicious garlic cloves out of the skin quite easily. Set these aside.

Meanwhile, in a large soup or stock pot, it’s time to create a roux: heat up the Earth Balance and then add the flour, stirring constantly on medium high heat for a couple of minutes until the mixture just starts to brown. Then turn down the heat a little and sautee the mushrooms and onion in the roux for 3 – 5 minutes, until the onions are soft.

Reduce heat to medium low and add the broth and the roasted garlic. You can either squish up the garlic to distribute the taste, or leave the cloves whole for fun garlicky surprises in your soup. Cover and allow to simmer for at least 45 minutes.

Now add the Tofutti and soy milk, stirring well to combine. Allow to simmer another 20 – 30 minutes, or until the soup has thickened. Make sure to check it often and stir! Season to taste with salt and pepper, and you’re ready to serve.

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  1. Earth Balance seems to make a lot of different products (and also seems to have a ridiculous web site that is hard to use).

    I suspect you mean the butter substitute — it would be helpful if you said that explicitly, so I don’t try to use peanut butter! 🙂

    I’m off to make this delicious-lookiing soup.

  2. Good feedback. Vegan cooks will know about Earth balance, but the uninitiated might be a big confused. There is some info about Earth Balance in the “little tips” section, but a lot of people won’t be digging that deep when they just want to make some soup. I’ll figure something out to make this more clear in my recipes. Just so you know, this is what I’m referring to whenever I talk about Earth Balance: http://www.earthbalancenatural.com/#/products/original/.

  3. OK, it was delicious! Thanks!

    I made a few modifications along the way, something I just can’t help doing when cooking (and maybe one of the reasons I’ve never been that into baking, where you HAVE to follow the rules!

    I’m a little bit stickly about my roux. I don’t really like to mix too many chunky ingredients in before adding the liquid and making that lovely smooth gravy. I probably toasted the flour a little longer than you did. I used only olive oil here, skipped the butter(y stuff). Toasted the butter till it was golden brown, then gradually stirred in the stock; separately, I cooked the onions for about 20 minutes before adding the mushrooms, lightly caramelizing them. Then I did the mushrooms till tender, and added about 1/3 of the stock (again separately from the roux).

    Because I cooked the stuff separately for so long, I only simmered it for a few minutes once I combined everything. And I kept the sour cream separate (I got non-vegan Mexican sour cream) as some of this is going to a sick friend, who likely does not want any dairy.

    Found that I really enjoyed having a dollop of sour cream separately — I love having it unevenly distributed through the soup, it looks great and gives nice variety in each mouthful.

    About this time, I realized it’s very close to the Hungarian mushroom soup my mom used to make, and wished I’d thought to get some nice fresh paprika! But even without it, the soup was marvelous.

    Thanks for the recipe, I’ll be back for more!

  4. Oh, and I completely forgot about the (soy) milk aspect! Crazy. It came out good anyway. Pretty thick due to the super-roux and, I guess, lack of a cup of liquid..but good 🙂

  5. Yup, he’s right. This soup is pretty awesome! Very rich in flavor and definitely a meal in itself for veggies and meat eaters alike. Can’t wait to try out the peanut butter cookies: finally, a good use for Earth Balance other than spreading it on toast!

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