Joeys Cream Of Mushroom Soup Vegan Recipes

VEGAN MUSHROOM SOUP

Steps:

• Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté until softened.
• Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
• This will allow the mushrooms to release their water.
• After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
• Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
• Add sea salt and black pepper to taste.
• Garnish with fresh herbs and serve.

VEGAN MUSHROOM SOUP

Steps:

• In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
• Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.
• Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 - 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
• and stir in the parsley. Season with salt and pepper.
• Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!
• Serves 4 - 6
• Leftovers will keep in the refrigerator for 4 - 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 - 3 months.

VEGAN CREAM OF MUSHROOM SOUP

Steps:

• Slice the mushrooms, dice the onions, and mince the garlic.
• In a large soup or stockpot, sauté the mushrooms, onion, and garlic in vegan margarine for 3 to 5 minutes, until onions are soft.
• Reduce the heat to medium-low and add the vegetable broth. Cover the pot and allow it to simmer for at least 45 minutes.
• Add the flour (or use cornstarch mixed in water to keep it gluten free), non-dairy sour cream, and soy milk. Stir the mixture well to combine.
• Allow to simmer another 20 to 30 minutes or until soup has thickened.
• Season generously with salt and pepper before serving.

WILD & CREAMY MUSHROOM SOUP (JOEY'S RESTAURANT)

Steps:

• Grind dried porcini in a blender until powderly.
• Cook onion in 1 T butter in a 4 to 5 quart heavy pot, covered, over moderate heat, until softened, about 5 minutes.
• Add Fresh mushrooms, porcini powder, seal salt, tarragon oregano, and pepper and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
• Add remaining 2T butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.
• Whisk in 1 C chick broth, scraping up any brown bits, until mixture is smooth.
• Add remaining broth in a stream, whisking until liquid is smooth.
• Bring to a simmer, whisking, then stir in cream and Sherry and simmer, uncovered, stirring occasionally 10 minutes.

VEGAN CREAM OF MUSHROOM SOUP

Steps:

• In a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and soy sauce. Cover; microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot; set mushrooms aside. Add the carrots, celery, water, onion, bay leaves and thyme to stockpot. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 30 minutes. Strain vegetables from stockpot; discard. Stir in lemon juice, salt, pepper and cayenne pepper. , Add dried mushrooms to hot broth; let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with reserved mushrooms. Place half of mushrooms into stockpot. Add remaining mushrooms, tofu and reserved broth into a blender. Cover; blend until smooth. Stir mixture into broth in stockpot. Cook and stir until heated through, 2-3 minutes. Sprinkle with green onions before serving.

JOEY'S CREAM OF MUSHROOM SOUP (VEGAN)

Steps:

• Heat 2 tablespoons of the margarine and 1 tablespoon olive oil in a large saucepan. Chop the 10 mushrooms and 2 scallions and saute them in the margarine/oil mixture until just cooked.
• Add the soy sauce and stir. Add the ginger juice cook until it's absorbed into the mushrooms. At this point, give the mushroom mixture a taste. At this point it should be a little salty.
• Put the sauted mushrooms and scallions into a blender. Add one can of coconut milk and one can of water and blend.
• Taste.it should taste like mushroom soup.
• Back at the saucepan add the remaining one tablespoon margarine and 1/2 teaspoons olive oil.
• Chop up the remaining 5 mushrooms and saute them in the margarine/oil mixture until just cooked.
• Remove the mushrooms from the sauce pan and cut up small. Chop up the two remaining scallions. Add this mixture to the mushroom soup and warm through "but do not boil!" It's already well cooked.
• Bon Appetit!
• Variations:.
• If you like you can also add:.
• 1 apple chopped small.
• a little tarragon or curry powder.
• some chopped celery or onion.
• a little five spice powder.
• 2 small potatoes or sun chokes chopped fine.