How do i make cream of mushroom soup using only vegeterian ingredients?

CREAM


MUSHROOMS


LOW HEAT


SALT AND PEPPER FOR FLAVOR


BUT A GOOD STOCK WITH BUTTER FLAVOR WOULD HELP RID THE BLAND TASTEHow do i make cream of mushroom soup using only vegeterian ingredients?
YOU CAN ADD ANY COLOR OF PEPPERS WILL DO AND YOU CAN USE ANY VEG. WITH CREAM OF MUSHROOM SOUP.How do i make cream of mushroom soup using only vegeterian ingredients?
Cream'; of Mushroom Soup





1 1/2 lbs thinly sliced mushroom (a mixture of varieties is nice)


1/4 cup vegetarian margarine or butter substitute


2 cloves garlic, minced


1/2 lb dry roasted cashews, coarsely chopped


5 cups water


2-3 vegetable bouillon cube, dissolved


1/4 cup minced parsley


1 pinch chili powder


nutmeg (optional)





In a 4 quart pot, saute the mushrooms in butter till tender. Add garlic. Saute on low heat 5 minutes. In a blender, puree the cashews with the water until very smooth. Add to the mushrooms. Add the boullion and cook on low heat, stirring frequently, until the soup begins to thicken. Add parsely and nutmeg. Serve.








CREAM OF MUSHROOM SOUP





15 dried shiitake mushrooms


3 C. (720 ml) boiling water





1/2 lb. (225 g) cremini mushrooms


1 medium onion, coarsely chopped


1 clove garlic, finely minced


1 T. extra virgin olive oil


3 T. water





1/2 t. marjoram


Pinch of each thyme, oregano, rosemary


3/4 t. salt


1/8 t. ground black pepper


1 T. Bragg Liquid Aminos


1 medium carrot, shredded





1 12-oz. (340 g) pkg. soft silken tofu


1 C. (240 ml) unsweetened soymilk





2 T. cornstarch


2 T. water








Put shiitake mushrooms into a medium-size bowl, pour boiling water over them, and soak for 1 hour.


After soaking, snip off stems from shiitakes and discard. Reserve soak water. Put the mushrooms into the food processor and process into small bits. Transfer to a stockpot.


Wash crimini mushrooms and process them along with the onions into small bits in the processor. Transfer them to the stockpot along with minced garlic.


Add olive oil and water to stockpot, and saut茅 over high heat until softened, about 5 minutes.


Measure soak water. It should measure at least 2 1/4 cups (540 ml). If less, add water to make up the difference. Add soak water to the stockpot along with marjoram, herbs, salt, pepper, Bragg Liquid Aminos, and shredded carrot.


Cream silken tofu and soy milk in the food processor and add to stockpot. Cook over medium high heat until soup begins to simmer. Gently simmer about 5 to 7 minutes to harmonize flavors.


Combine cornstarch and water in a small bowl or cup and stir to a runny paste. Add to bubbling soup a little at a time until thickened to desired consistency. Adjust seasoning, if needed, and serve. Makes 6 hearty servings.
I don't think you can unless you use cream, and if you are avoiding animal products, cream comes from a cow. I think you are up the creek.