Veggie Cream of Mushroom

by David Prince
Student Culinarian

Ingredients

1 oz. olive oil
8 oz. white mushrooms
2 oz. yellow onion
1 oz. celery, diced
32 fl oz. vegetable stock, cold
4 fl oz. Mimiccreme ("Vegan Heavy Cream substitute". It has a very subtle nut taste. Made from nuts)
1 teaspoon cornstarch and mix with 1 tablespoon vegetable stock
Salt to taste
Pepper to taste

For Garnish
2 oz Mushrooms, sliced
1/2 oz. olive oil

Directions

Place a 3 - 4 quart sauce pot over medium heat. Add olive oil and saute the mushrooms until lightly browned. Make sure all the moisture has evaporated. Add the celery and onions and sweat them until translucent. Add the vegetable stock and bring to a simmer. Bring to a boil, reduce to a simmer, and cook for 30 minutes.

Taste the soup and check to be sure the vegetables are cooked. Puree the soup with an immersion blender. When the mix is fully blended, strain the soup through a fine chinos or china cap. Return the soup to the pot and bring to a simmer. Add mixed cornstarch and the heated Vegan Heavy Cream and season with salt and pepper.

Saute the reserved sliced mushrooms in the olive oil over medium heat until browned. Ladle the soup into a hot - warm bowl and garnish with the sauteed mushrooms just before serving. Season to taste. You may add more sauteed mushrooms chunks in the soup. Yields 2 servings.


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