Creamy Mushroom Soup

5.0 (1 reviews)

2 Tbsp. extra virgin olive oil
2 cloves garlic, diced
1 yellow onion, diced
2 Yukon Gold potatoes, peeled and diced
10 button mushrooms, diced
6-8 baby portobello mushrooms, sliced
1/4 cup white wine
4 cups plain unsweetened soy milk
Salt and pepper, to taste
3 tsp. sweet white miso
Finely minced fresh parsley for garnish

• Heat the oil in a large pot over medium heat and sauté the garlic and onions for 2 to 3 minutes.
• Stir in the potatoes and mushrooms and sauté for an additional 2 to 3 minutes.
• Add the wine, soy milk, salt, and pepper. Cover and bring to a boil. Reduce the heat to low and cook for 1 hour.
• Pour the soup into a blender, or use a hand blender, and blend until creamy, then add back to the pot.
• Spoon a small amount of the soup into a bowl and dissolve the miso in it. Stir back into the soup and cook over very low heat, uncovered, for 3 to 4 minutes to activate the enzymes in the miso.
• Season with salt and pepper and serve garnished with fresh parsley.

Makes 4 to 5 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind