Soups and Stews

Creamy Mushroom Soup

karenwpullen Main Dishes, Recipes, Soups and Stews , , ,

As a kid, my favorite soup, because of the mushroom bits. This version has lots more!

Prep Time10 minutes
Cook Time10 minutes
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Creamy Mushroom Soup

Course: Soup
Cuisine: Vegan
Servings: 0 people

Equipment

  • blender

Ingredients

  • 1 pound mushrooms cremini or button or other
  • 1 small onion diced
  • 2 cloves garlic chopped
  • ¼ cup white wine or sherry optional
  • 4 cups vegetable broth
  • 1 cup cashews soaked about an hour
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes

Instructions

  • In a soup pot, sauté the onion for 3 minutes until soft.
  • Add the garlic and cook another minute.
  • Chop the mushrooms, add to the pot and cook about 3 more minutes.
  • Add the white wine, vegetable broth, and herbs, cover and bring to a simmer.
  • Drain the cashews and add to a blender with 1/2 cup water. Blend until creamy.
  • Whisk the cashew cream into the pot. Simmer another 20 minutes to develop flavors.
  • Add salt to taste.

Mushroom Ragu with Polenta

karenwpullen Main Dishes, Recipes, Soups and Stews , , , ,

Elegant and hearty.

Prep Time10 minutes
Cook Time20 minutes
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Mushroom Stew over Polenta

Course: Main Course
Cuisine: American, Vegan
Servings: 0

Ingredients

  • 1 onion diced
  • 4 cloves garlic minced
  • ¼ cup white wine or the juice of a lemon
  • 1 tablespoon tomato paste
  • 1 tablespoon sage chopped (or 1 teaspoon dry)
  • 1 tablespoon thyme or 1 teaspoon dry
  • ¼ teaspoon cayenne
  • ½ teaspoon salt
  • 1 pound mushrooms sliced
  • 2 teaspoons soy sauce
  • 1 cup vegetable broth
  • 1 tablespoon corn starch dissolved in 2 Tbs water
  • 2 tablespoons parsley chopped, for garnish

Polenta

  • 1 cup corn meal medium or fine
  • 1 teaspoon salt
  • 4 cups water

Instructions

Polenta

  • Whisk the corn meal and salt into cold water. Bring to a boil, stirring. It will thicken.
  • Cook over low heat about 20 minutes, stirring every 4-5 minutes. Add 1/2 to 1 cup more water if it gets too thick.

Mushroom Stew

  • Sauté the onion for a couple minutes, adding a bit of water if it sticks.
  • Add the garlic, and cook another minute.
  • Add the wine and let it cook away.
  • Add the tomato paste, herbs, and mushrooms. Sauté a few minutes, then add the vegetable broth and soy sauce.
  • Cook over low heat for 2-3 minutes. Dissolve the cornstarch in two tablespoons of water and whisk it into the stew. Stir and cook 2-3 minutes until the stew thickens.
  • Dish out a cup of polenta into an individual plate, and spoon the mushroom stew over it. Sprinkle with chopped parsley.

Roasted Red Pepper and Cauliflower Soup

karenwpullen Recipes, Soups and Stews , , , ,
Prep Time10 minutes
Cook Time30 minutes
Print Recipe

Roasted Red Pepper and Cauliflower Soup

Turn roasted vegetables into creamy, filling, nutritious soup.
Course: Soup
Cuisine: Vegan
Servings: 4

Equipment

  • blender

Ingredients

  • 1 head cauliflower in florets
  • 2 red bell peppers chunked
  • 1 sweet potato peeled, diced
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 4 cups vegetable broth
  • 1/2 cup almonds, for garnish chopped
  • 1/4 cup chives or cilantro, for garnish chopped

Instructions

  • Preheat the oven to 400 degrees F.
  • Mix the spices together in a small bowl.
  • Put the pieces of cauliflower, peppers, and sweet potato onto a large baking sheet or two. I like to use parchment paper for easier cleanup. Sprinkle with the spices. Roast for 30 minutes until the vegetables are soft.
  • In a blender, put two cups of the broth and the roasted vegetables. You can also use an immersion blender: put the vegetables and broth in a saucepan.
  • Transfer the soup to a saucepan and simmer for 10 minutes. Add salt if you think it needs it, and more broth if you like it thinner.
  • Spread the almonds on a baking sheet and toast them for a couple of minutes. Be careful – they burn easily!
  • Serve the soup, garnished with the toasted almonds and chopped cilantro or chives. Also very nice garnished with a dollop of plant yogurt.