Description
So far my favorite recipe from my favorite cookbook, a Vegan soup so rich, thick and chunky you’ll feel like you must be at a high class seafood restaurant in Boston or somewhere else on the east coast.
Ingredients
Scale
- 8 ounces cremini or white mushrooms
- 8 ounces oyster mushrooms
- 4 tbsp olive oil
- 2 tsp Old Bay Seasoning
- 1 tsp sea salt
- 1 tsp pepper
- 1 lb red potatoes, cut into quarters
- 1 tsp fresh thyme leaves
- 1 cup raw cashews, soaked overnight or in hot water for 20 minutes
- 2 cups non-dairy milk
- 1 onion, finely diced
- 2 carrots, finely chopped
- 3 stalks celery, thinly sliced
- 5 cloves garlic, minced
- 1/2 tsp cayenne pepper
- 1/4 cup potato starch or all purpose flour
- 2 cups vegetable stock
- 3/4 cup dry white wine
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh flat leaf parsley, chopped
- juice of one lemon
Instructions
- Preheat your oven to 425 degrees. Remove the stems from the cremini or white mushrooms and wipe the tops with a wet paper towel to clean. Take the oyster mushrooms and pull them apart or roughly chop them into about 1 inch pieces. Leave the cremini mushrooms whole or cut them in half. Toss the mushrooms in 1 tablespoon of the olive oil, 1 teaspoon of Old Bay and 1/2 teaspoon each salt and pepper.
- On a separate baking sheet, toss the potatoes in another tablespoon of olive oil, thyme and another 1/2 teaspoon of salt and pepper. Please the potatoes and mushrooms in the oven on separate racks at the same time. Bake the mushrooms for 15 minutes and the potatoes for 20. If your oven cooks unevenly, switch them halfway through cooking.
- Drain and rinse the cashews and blend on high in a food processor or high speed blender with the two cups of water until very smooth.
- In a large pot over medium heat, heat the remaining 2 tablespoons of olive oil and cook the onions, carrots and celery for 5 minutes until the onions and celery begin to cook down and become translucent. Add the garlic, cayenne and the remaining 1 teaspoon of Old Bay seasoning and stir for 2 more minutes.
- Next, add the flour or potato starch and stir for 2 minutes until all the veggies are coated in it. Splash in a small amount of stock to loosen the bits that are stuck to the bottom of the pot. Next add the wine and stir consistently as it starts to cream. Stir for 2 minutes until it is bubbling then slowly add in the cashew cream mix slowly stirring the whole time, at this point it should look like a very creamy sauce, almost like an Alfredo. Then add in the vegetable stock and bring to a simmer.
- Add in the mushrooms, potatoes, dill and parsley and simmer for 15 minutes. Finish with fresh lemon juice. Serve with crackers or good crusty bread!