Vegan Cream of Mushroom Soup
 
 
Ingredients
  • 3 tablespoons olive oil
  • 1 ½ pounds cremini mushrooms, stems trimmed, quartered (halved if particularly small)
  • 1 medium onion (6 ounces), sliced thin
  • 1 sprig rosemary
  • 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 4 cups water, divided
  • 1 tablespoon white wine vinegar
  • Extra virgin olive oil, to taste
  • Freshly ground black pepper, to taste
Instructions
  1. Warm the olive oil in a heavy-bottomed pan over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Season with a bit of kosher salt and pepper, then remove mushrooms from pot and reserve.
  2. Reduce heat to medium-low. Sweat the onion and rosemary, stirring occasionally, without letting letting the onion brown for 15 minutes.
  3. Add the cauliflower, salt, pepper, and mushrooms (reserve about ¼ cup for garnish) and ½ cup water. Raise the heat slightly, cover the pot tightly and stew everything for 15 to 18 minutes, or until cauliflower is tender. Then add another 3 ½ cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
  4. Remove the sprig of rosemary and stir in the vinegar. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
  5. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper. Top each bowl with a few of the reserved mushrooms.
Recipe by Allons-Eat! at https://www.allonseat.com/vegan-cream-of-mushroom-soup/