Vegan Cream Of Mushroom Soup
By: Helen Pitlick
Published: Tuesday, June 22, 2010 - 12:28pm

Ingredients




1/2 cup dried shiitake mushrooms, reconstituted in ½ cup hot water and drained, reservin
1 cup chopped pioppini mushrooms
1 cup sliced crimini or button mushrooms
1 shallot, chopped
2 tablespoons Earth Balance, divided
1 tablespoon flour
2 cups unsweetened vitamin D-enriched soy milk
salt, pepper, parsley and other spic

Preparation

1 Saute the mushrooms and chopped shallot in 1 tbs Earth Balance. Remove from heat and set aside. 2 Make a roux with flour and the remaining Earth Balance; add reserved mushroom water and stir until blended. 3 Add soy milk, salt, pepper and other spices, and mushroom/shallot mixture. Simmer for 10-15 minutes. Serve.

About


There are few natural vegan forms of vitamin D. Several online publications, however, report that sun-dried shiitake mushrooms are excellent sources of this vital nutrient; these naughty-sounding fungi soak up UV rays faster than a Jersey Shore castmember.
Soy milk is also a good source of vitamin D. Correction: soy milk with vitamin D added is also a good source of vitamin D.
I’ve combined these two powerhouses into a potent concoction that will fight Ricketts while also warming you, body and soul. Serve with a side of crusty bread.