Creamy Mushroom-Vegetable Soup

I love “chicken” potpies…but I never take the time to make them ~ and they are much too expensive to buy if I want to fill up my hungry hordes.  This tastes like the inside of a potpie in thick, creamy soup form.  If I had more time before I had to rush out the door for a meeting, I would probably try to make some kind of dumplings for the top of this, or serve it with biscuits.

This is the perfect place to use those crumbs of soy curls from the bottom of the bags or box that you buy.  Since I get a 12-lb. bulk box, I get plenty of those crumbs.  I put them in ziplock freezer bags to save them until I’m ready to use them.  You could use any very small pieces of the soy curls for this, but I like the crumbs best.  It has a very satisfying chewiness with them.

This soup actually happened because I had some mushrooms languishing in the refrigerator that had to be used.  My boys are sick and not very hungry and I thought soup would tempt their appetite.  However, if they aren’t interested, I am more than happy to eat this myself!  I hope there is some left when I get home from my meeting.  🙂

(Note:  I came down with the flu my boys had the day after making this recipe.  Nobody felt up to eating it, or taking pictures of it.  In an effort to get a recipe up and out to you, I am posting it without a picture.)

Creamy Mushroom-Vegetable Soup

  • 8-12 oz. portabello mushrooms
  • 1 lg. sweet onion
  • 2-3 garlic cloves, minced
  • olive oil and/or coconut oil
  • 1 lb. frozen spinach (organic, if possible)
  • 1 lb. mixed vegetables (organic, if possible)
  • 8 c. hot water
  • 1 c. raw cashews
  • 1 pkg. Morinu extra-firm tofu
  • 1/2 c. cornstarch or arrowroot
  • 1/4 c. Bragg’s Liquid Aminos
  • 3 T. onion powder
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. salt
  • 2 T. chicken-style seasoning
  • 1 c. soy curl “crumbs”, optional

Finely chop the onion and then the mushrooms in a food processor.  Saute them in olive and/or coconut oil for several minutes until they are softened.  Stir in the garlic and saute for another minute or so.  Add remaining 5 cups of water and frozen veggies to the onion/mushroom mixture, bringing it to a boil.  Allow it to simmer while blending 3 c. warm water with cashews, tofu, cornstarch, Bragg’s, onion powder, garlic powder, salt, and chicken-style seasoning.  Stir into the vegetables.  Stir constantly until it thickens.  If using the optional soy curl crumbs, stir them in now.  Turn the heat down and let simmer for 10 minutes or until the veggies are tender.

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