I had a feeling I was going to like this mauve-colored soup because it not only has mushrooms, but wine as well. Yep, I love it. This comes from a cookbook that I’ve recently rediscovered—I’ve had it for years. Beyond the Moon Cookbook is all vegetarian, so I had to veganize the soup, which was no problem. Served with some rustic bread, this soup was ideal for a chilly fall evening.
2 C dry red wine
1-1/2 lbs mushrooms, quartered (about 6 cups)
1 Tbs Earth Balance margarine
1-1/2 C onions, chopped
10 large garlic cloves, minced
1/2 tsp dried thyme
1-1/2 C fresh bread crumbs (I used an olive loaf and chopped up about 1/2 of it)
1 C Tofutti sour cream
2-1/2 C almond milk
2 Tbs tamari
1 tsp salt
2 Tbs fresh basil, chopped
Dash of black pepper
In a large soup pot, heat 1-1/2 cups of the wine and add the mushrooms .
Simmer, partially covered, until the mushrooms have absorbed all wine, about 20-25 minutes. Meanwhile, melt the butter in a skillet and add the onions, garlic, and thyme until the onions are soft, about 5 minutes.
Stir the puree into the soup pot with the left over mushrooms. Whisk in the milk, tamari, salt, basil, pepper, remaining 1/2 cup red wine, and 2-1/2 cups of water. Heat until warmed through, stirring often. Ladle into soup bowls and enjoy!