Temptation to make a vegan version of mushroom and dill cream soup was held for moment and I couldn't resist anymore. Plus, I didn't have a class on Monday. The purpose of making vegan cream mushroom soup was to let my husband enjoy the soup as well. My husband is not a vegan, but his allergic to cow's dairy products made me come up with this idea.
Three various kinds of edible mushrooms were blended together to enrich this cream of mushroom and dill soup. A good stock is important to make a good soup that is what I believe. A fresh
that I made a head was being involved in this recipe.
. By adding dill, creamy soya preparation for cooking, different various edible mushrooms, coconut oil and omitting butter and parsley, I made my own version.
1. Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
2. In a heavy saucepan and lightly saute the shallots with coconut oil. Add the mushrooms, thyme, dill and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, creamy soya, and homemade roasted vegetables stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
3. Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
4. Serve in warm bowls. Sprinkle with dill sprigs.
Cook's Note:
This recipe is applicable for non vegan version.
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