Sunday, November 18, 2007
Asparagus and Mushroom Soup
It was raining out and I didn't feel like going to the store, so I looked around the fridge and came up with this recipe.
First: Steam one bunch of asparagus, remove from heat once they start to become soft. Do not let them get too soft.
Meanwhile: In a frying pan, line the bottom with a thin layer of olive oil and saute 1/2 large sweet onion (chopped) with a big spoonful of crushed garlic, ground pepper, sea salt, paprika. Saute until soft and browned. Set aside.
In a soup pot: Saute sliced mushrooms (6 or 8 medium to large sized mushrooms) with a little olive oil, paprika, ground pepper and sea salt. Set aside.
Take each piece of asparagus and cut the tips off. Set aside the tips and put the rest of the asparagus in the food processor.
Add the following to the food processor and blend until creamy:
2 1/2 cups soy milk
several shakes of tamari
a couple of shakes of Braggs
the sautéed onions
Put the soup pot on medium heat- add a 1 1/2 heaping tablespoons of vegan margarine.
Stir in a tablespoon of gravy thickener - saute
Pour in contents from food processor and heat.
Add seitan pieces - 8 to 12 small chunks (optional, but highly recommended for hearty soup)
Add the asparagus tips