Mushroom soup


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.


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