Tuesday, February 2, 2016

Vegan Cream Of Mushroom Soup

Vegan Cream Of Mushroom Soup
(Yield: 4 cups)
2 tablespoons extra virgin olive oil
4 medium shallots, finely diced (about 6 ounces)
1 pound cremini mushrooms, stemmed, sliced
1 teaspoon sea salt
1/4 cup sherry
1/4 cup oat flour
4 cups vegetable stock
Freshly ground black pepper, to taste
2 tablespoons chopped parsley, to garnish.

In a 1-gallon pot, heat oil on a medium flame. Add shallots, mushrooms and salt. Cook until tender, stirring frequently, about 10-12 minutes. Add sherry and allow to reduce until almost dry.

Stir in flour, and cook for 5 to 7 minutes, until fully incorporated.

Add stock, 1 cup at a time, whisking to blend after each addition. Raise heat and bring soup to boil. Reduce heat, and simmer, with lid ajar, for 30 minutes.

Using an immersion blender, puree soup until creamy.
Season with pepper and more salt, if needed. Garnish with parsley sprigs before serving.

No comments: