(Not really) Cream of Mushroom Soup
You could never tell this is diary-free! Highly recommended and adaptable soup recipe!
Ingredients:
Makin it soupy:
Cook your rice.
In the meantime, chop up your mushrooms and leeks. Put the margarine in a big soup pot over a low flame. Let that melt and add garlic. After a minute or two, add 2 tablespoons of yeast and 2 tablespoons of flour. Whisk this into a creamy sauce type thing - make sure all the lumps dissolve... (guess what? You've just made a vegan vegan roux! This is the base for any sort of 'creamy' textured sauce.)
Now add 3/4s of the chopped leeks, and toss around in the roux. You might need to add a tablespoon or two of the veggie broth to make sure it doesn't burn. Then add in 3/4s of the chopped mushrooms. Keep tossing around and adding some broth now and then.
Once they're cooked, add the rest of your liquids (broth and soy milk). Bring this to a boil. Now add the rest of the yeast flakes. Stir (and whisk a little bit to make sure the roux gets incoporated into the liquid), taste, season. If you want it thicker and creamier, add more yeast flakes and flour.
(This part is optional: you can take this soup and hand blend it to get a super creamy texture.)
Add the remaining mushrooms and leeks and turn off the heat. If you have fresh herbs add those now. Oregano, thyme, basil, parsley are all nice. Then add your cooked rice and let it cool a bit before serving. Remember, the more rice you add, the thicker it's going to get.
This recipe can be altered to make any vegan versioned 'cream of' soup. Broccolli, cauliflower, parsnip and potato are all really tasty and can be used to substitute for the mushrooms.