This is going to be a quick post as I didn’t have a lot of time today. However, I still want to get a post out and keep my Vegan MoFo mojo going strong for the rest of the month!
I first came across this recipe last year and absolutely loved it. You see, other than minestrone soup, I normally really only like puréed soups. Well, to be honest, the first time I made this soup, I puréed it before serving it as well. But this week, I made it as-is and I found it to be pretty amazing. So the choice is yours, serve it straight-up, mushroom bits and all, or take a stick-blender (or regular blender) to it, and serve it up as smooth mushroom goodness. The choice is yours!
The recipe is adapted from On Golden Pond Mushroom Soup from La Dolce Vegan. Funny enough, it looks like it was originally posted for Vegan MoFo back in 2008!
- I used whole wheat flour
- I didn’t have any lemon pepper, so I used 1 tsp regular pepper and 1 tsp lemon juice
- I used plain soy milk instead of almond milk
- I used regular white mushrooms instead of portobellos