June 1st, 2008


not-so-healthy but oh-so-good cream of mushroom soup

Tonight I made the best cream of mushroom soup I've had since going vegan. It's not the healthiest thing ever, but it really reminds me of my old favorite soup more than anything I've tried in the last 5 years or so. I had to share it!


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.

Easy, quick, and delicious! MMMM!