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Kream of Mushroom Soup
From Superior Seasons
<p>Try out this vegan Kream soup recipe- it will have you switching over from using a dairy base for your soup, guaranteed! So rich and creamy.</p> <p><span class="caps">NOTE</span>::::: ThIS IS <span class="caps">THE</span> <span class="caps">BEST</span> <span class="caps">MUSHROOM</span> <span class="caps">SOUP</span> I’VE <span class="caps">EVER</span> <span class="caps">HAD</span>; <span class="caps">EVER</span>!!!</p>Source: Beautiful-Vegan's Ebook "Conscious Evolution: Delicious, compassionate living" (Entered by Leanne Wierzbicki)
Serves: 2 lg bowls or 3 med bowls
Vegan!
Ingredients
3 cups
chopped cremini, shitake, oyster, white button mushrooms
4 cups
almond or cashew mylk (home made)
1-3 cloves
garlic
1 tsp
sea salt
1/2 tsp
fresh ground black pepper
1 tbsp
nutritional yeast
1 cup
sliced Portabello mushrooms
2 tbsp
Raw tahini
Step by Step Instructions
- Bring all except Portabellos to boil over medium heat, then turn down and simmer for 10min. Sautee portabellos in some XVO until golden. Use blender (carefully) or hand blender to puree soup. Top with portabellos, black pepper and paprika!