This soup is thick and creamy and the taste is the epitome of umami. It's also vegan. Even if you're not a vegan, you'll love it. Trust me.
Rich & Creamy Mushroom Soup (that happens to be Vegan)
2 lbs sliced mushrooms; separated (I use two packages of the pre-cut cremini mushrooms from Trader Joes)
1/4 C. Earth Balance (or butter for non-vegans)
2 cloves garlic, minced fine
1/2 C. cooking sherry
2/3 C. roasted cashews (again, from Trader Joes)
1/2 C. brown basmati rice
2 C. vegetable stock (or chicken stock for non-vegan)
3 C. (or more) soy milk (or cream, for non-vegan)
1/3 C. chopped fresh Italian parsley
2 T. fresh thyme, stemmed and chopped fine
2. T. miso
salt to taste
Method: In a large saute pan, melt the Earth Balance, or butter. Reserve 1 cup of the mushrooms for later and then add the rest to the saute pan along with the cashews, thyme, and basmati rice. Saute over medium heat until the mushrooms are slightly browned. Add the garlic and cooking sherry and bring to a boil, scraping up any browned bits. Continue to boil over medium heat, until the liquid is reduced by half. Add the vegetable stock and simmer until the basmati rice is cooked through; approximately 45 minutes to an hour. Near the end of the cooking, stir in the parsley and miso.
Cool the soup a bit and puree it in a blender. A food processor will work but a blender produces a smoother soup. The mixture will be a little thick at this point.
Meanwhile, saute the remaining mushrooms with a little Earth Balance and a sprinkling of salt until browned. Set aside for serving.
Taste the pureed mixture for salt and seasonings. Add pureed mixture to a medium saucepan and whisk in enough soy milk to create a soup-y consistency. Gently warm---do not bring it to a boil.
Serve the soup warm, topped with a few sauteed mushrooms.
