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Vegan Cream Of Mushroom Soup

Cream of mushroom soup is a delicious comfort food but it can be a bit heavy with the cream and butter. So I decided to make a vegan and gluten-free version using soy milk and olive oil. I also used wild mushrooms such as chanterelles, porcinis and morels as they have a stronger and nutty flavor and it really made a difference in this soup. This version is just as creamy, flavorful and comforting as the original!

Here is the recipe:


500 g cremini mushrooms
90 g chanterelles
7 g dried porcini
5 g dried morels
1 yellow onion
2 garlic cloves
2 tbsp olive oil
1 + 1/2 cup mushroom broth (dried mushrooms soaking water)
2 + 1/2 cup water
1 vegetable broth cube (I used the brand GoBio)
1 cup unsweetened soy milk
1 + 1/2 tbsp corn starch
2 bay leaves
1/2 tsp thyme
Salt and black pepper to taste


1- Add the dried mushrooms in a bowl and cover with 1 + 1/2 cup of hot water. Let them soak for 30 min. In the mean time, dice the onion and garlic cloves and slice the cremini mushrooms. You can also slice the chanterelles if they are big.

2- After 30 min, drain the dried mushrooms and squeeze them to remove excess water. Make sure to keep the soaking water.

3- In a large pot, add the olive oil, diced onion and garlic and cook them until soft. Then add all the mushrooms, fresh and dried. Cook them until they are soft and a bit caramelized.

4- Add the corn starch and stir well until it has been incorporated. Pour the mushroom broth/soaking water slowly and keep stirring. Add 2 + 1/2 cup of water and the broth cube. Then add the bay leaves, thyme, salt and pepper. Cover and cook for 1h.

5- After 1h, remove the bay leaves and pour in a blender. Blend until smooth, pour back into the pot and add in the soy milk. Pour the soup into bowls and garnish with some grilled mushrooms and chopped parsley.

Check out the recipe on my blog:

#Vegan #Glutenfree #soup #recipe #healthy #plantbased

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Wishing all the Members of *+foodies+ very Happy and Prosperous Diwali*

For each person who celebrates Diwali different rituals or traditions have significance. Some love being decked in fineries, others love the greeting and meeting with friends and family and still others love the lighting of the Diyas ( earthen lamps with a wick dipped in oil which is used to light the lamp) and bursting of fire crackers. For me Diwali starts and ends with food. I will be preparing a vegetarian Lunch Thali. Also there will be sweets galore and a very special sweet called Zauq E Shahi which means Royal taste and is mini Gulab Jamuns served in Rabri. In the evening when a thousand Diyas will illuminate my home I will join my hands in prayer and just like every Diwali, this Diwali too, I will pray for Light over Darkness, Hope over Despair, Good over Evil and Love over Hatred. Along with all this I shall repeat something in my mind which I had promised myself to do many years ago. I will once again uphold my promise of embracing every aspect of the Globe while being rooted to my Rich Indian Culture and tradition. That's what my food too shall always reflect. Global with an Indian Soul.

Any festive occasion is not complete without an elaborate meal. In most Indian homes the idea of serving every element on a single platter or thali is still preferred over a buffet meal. People still like to sit together, chat away over a meal and like to be served rather than getting up and helping themselves. But this practice is slowly changing and in Cities Buffets are definitely taking over. However in my home, the Thali still rules supreme. So this Diwali even though I was racing against time, I decided to make a mini thali for the lunch get together at my home. It's always fun when friends come over on these festive occasions, dressed in their finery, wish each other and then over a meal their is happy chatter, all stress and mundane chronicles of life left away for those festive days.

Diwali Mini Vegetarian Thali ~

Chutney Wala Dhingri Kabab / Green Chutney Coated Mushroom Kebab
1) Spicy Mexican Green Rice / Arroz Verde
2) Beetroot Paneer Curry / Lightly Grilled Cottage Cheese In Creamy Beetroot Curry
3) Chettinad Cauliflower Chukka / Spicy Dry Cauliflower Curry From Chettinad
4) Himachali Chana Aloo Madra / Traditional Garbanzo Beans Curry From Himachal Pradesh
Mint And Coriander Chutney
Zauq E Shahi / Mini Gulab Jamun In Rabri / Fried Khoya ( Milk Solid ) Balls In Very Thick Milk

Excerpts taken from


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