Well after your suggestion I did go back to check the tags, but I had been keeping check for almost a year for this cream :P I did try with soy cream (too sweet), milk alternatives... the cashew sauce, without any mushroom even, was the closest I got.
Checking the tags I did found lots of tasty looking garlic white sauce though, so thank you.
i just checked my recipe folder on my harddrive, and i'm 99% sure this is the recipe that was posted in this community, and i'm REALLY sorry i can't give credit where credit is due (i sure hope if this recipe belongs to someone, they speak up).
cream of mushroom soup
Ingredients:
2 1/2 cups diced mushrooms 1/4 cup Earth Balance (or other margarine) 3 TBS flour 1/2 tsp salt 1 cup Tofutti sour cream 2 cups "chicken" broth (I used Better Than Bouillon Vegetarian Chicken style)
Melt the margarine over medium heat in a saucepan and then add the mushrooms. Stir frequently and cook the mushrooms for about 5 minutes. Sprinkle the flour and salt on top and stir it up. Slowly add the sour cream and broth, alternating each and stirring each addition until incorporated. Heat until hot.
I have access to neither Tofutti products or "chicken broths" sadly, nor any other vegan sour cream. I guess I could research a recipe for it, if the recipe is particularly good (and it sure seems to be).
Thank you for going all the way to research this :)
Recipe I use...lorcas_novenaApril 11 2009, 11:41:51 UTC
saute an onion until soft and add 500g or finely chopped mushrooms and cook or 3-4 minutes, Stir in 1 pint of vegetable stock and a tablespoon of chopped parsley, salt and pepper, bring to the boil, cover and simmer gently for 15 mins.
Mix 2 teaspoons of cornflour with a little cold water and stir it into the soup, cooking for 2-3 minutes until the soup has thickened an finally sir in 150ml of soya cream and serve right away.
Re: Recipe I use...heartscolorsSeptember 18 2009, 04:39:33 UTC
this is so good- i highly recommend!!!!!! very accurate. I added 3 cloves of garlic chopped to it, a little garlic powder, and a lot of salt... i also doubled the recipe to make a big pot :)
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Checking the tags I did found lots of tasty looking garlic white sauce though, so thank you.
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cream of mushroom soup
Ingredients:
2 1/2 cups diced mushrooms
1/4 cup Earth Balance (or other margarine)
3 TBS flour
1/2 tsp salt
1 cup Tofutti sour cream
2 cups "chicken" broth (I used Better Than Bouillon Vegetarian Chicken style)
Melt the margarine over medium heat in a saucepan and then add the mushrooms. Stir frequently and cook the mushrooms for about 5 minutes. Sprinkle the flour and salt on top and stir it up. Slowly add the sour cream and broth, alternating each and stirring each addition until incorporated. Heat until hot.
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Thank you for going all the way to research this :)
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Mix 2 teaspoons of cornflour with a little cold water and stir it into the soup, cooking for 2-3 minutes until the soup has thickened an finally sir in 150ml of soya cream and serve right away.
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