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Vegan Cream of Mushroom Soup

45 m


  • Soup
    1 tablespoon extra-virgin olive oil, divided
    4 cups sliced shiitake mushroom caps
    4 cups sliced baby bella mushrooms
    1 cup diced onion or shallot
    ½ cup diced celery
    3 cloves garlic, minced
    ½ teaspoon dried thyme
    ½ teaspoon salt
    ½ cup dry sherry
    4 cups "no-chicken" broth or mushroom broth
    1 cup water
    1½ cups chopped walnuts
    2 teaspoons sherry vinegar
    ½ teaspoon ground pepper
    Mushroom-Walnut Topping
    1 tablespoon extra-virgin olive oil
    1 cup coarsely chopped shiitake mushroom caps
    1 cup coarsely chopped baby bella mushrooms
    ½ cup chopped walnuts
    Pinch of salt
    2 tablespoons sliced fresh chives


  • To prepare soup: Heat 1 tablespoon oil in a large pot over medium-high heat. Add 4 cups shiitake mushrooms, 4 cups baby bella mushrooms, onion (or shallot), celery, garlic, thyme and ½ teaspoon salt and cook, stirring occasionally, until tender, 7 to 10 minutes. Add sherry; increase heat to high and simmer, stirring often, until the sherry has evaporated, 2 to 3 minutes.
    Add broth and bring to a simmer. Puree water and 1½ cups walnuts in a blender until completely smooth, about 1 minute. Pour into the soup; return to a simmer. Reduce heat to medium-low and cook, stirring often, until the vegetables are very soft, about 5 minutes longer.
    Meanwhile, prepare topping: Heat oil in a medium skillet over medium heat. Add mushrooms and cook, stirring often, until soft, about 2 minutes. Add walnuts and salt. Cook, stirring occasionally, until hot, about 1 minute more.
    Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Stir in vinegar and pepper.
    Serve the soup topped with the mushroom-walnut mixture and chives.
    To make ahead: Prepare throuugh Step 4 and refrigerate for up to 2 days.


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