Amazing, amazing vegan “cream” of mushroom soup…and the mushrooms are MORELS and DRYAD’S SADDLES! It doesn’t get better than this!
Vegan Cream of Wild Mushroom Soup
vegan, gluten-free, soy-free
In a pot with water, boil:
- 3 potatoes, peeled, chopped
- 2 carrots, chopped
- 3 stalks celery, chopped
- 1/2 onion, chopped
- 4 cloves garlic
- 5 button mushrooms (optional)
Boil until POTATOES and CARROTS are tender. Remove from heat.
Add CASHEWS and blend well. (We used our vitamix, but any blender should be fine.)
In a pan with olive oil:
saute chopped MORELS with salt.
In another pan with olive oil:
saute chopped DRYAD’S SADDLE with salt.
(I sauteed in them in two separate pans because later in the season dryad’s can become bitter, and in case this had happened, I didn’t want to ruin the batch of morels!!! But they were just fine.)
Return now creamy broth to pot and adjust seasonings: SALT, PEPPER, PAPRIKA to taste.
Add sauteed mushrooms and enjoy.
PLEASE MAKE 100% CERTAIN OF IDENTITY OF ALL WILD MUSHROOMS USED!
Food Under Foot
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