Published: by Absolutely Recipes, in the recipes category.

Vegan Cream of Mushroom Soup Recipe.

Ingredients:

1 pound fresh baby portobello mushrooms, sliced
1/2 pound fresh oyster mushrooms, sliced
2 TBSPs soy sauce
5 medium carrots, halved
5 celery ribs, halved
4 cups water
1 medium onion, quartered
2 bay leaves
2 TSPs dried thyme
1 TBSP lemon juice
3/4 TSP salt
1/4 TSP pepper
1/8 TSP cayenne pepper
2 packages (1 ounce each) dried shiitake mushrooms
2 cups hot vegetable broth
1 package (123 ounces) silken firm tofu
4 green onions, chopped

Recipe Instructions:

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.

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