This recipe is adapted from the Sea Shepherd book Cooking up a Storm. The authors says, when weather calms down, a nice big bowl of piping hot soup is the perfect way to warm up a fellow crew member who has spent a long day zigzagging around the ice, harassing whale poachers.
- ¼ cup olive oil
- ½ onion, finely diced
- 3 cloves garlic, minced
- 6 cups (about 30) button mushrooms, finely diced
- 2 ½ tsp fresh thyme or 1 tsp dried thyme
- 3 cups of water or stock made with vegan Boullion
- 1 cup dry white wine
- ½ cup vegan cream
- Freshly ground white pepper
Heat the oil in a pan and fry the onion, garlic until soft. Add the mushrooms and cook for 10-15mins then add the water/stock, wine and season to taste. Cook for a further 10 minutes then blend. Serve with a swirl of vegan cream and some flat leaf parsley.