Oh how I love soup season! I also love mushrooms, so portobellos are perfect for creating a hearty, satisfying soup. Meat-schmeat! Because it's just the two of us these days, I made a small batch (serves 3), but you would easily double this recipe to feed a larger crew. This soup has lots of savory flavor and is ready in just over 30 minutes.
Author: Epicurean Vegan
Serves: 3
Ingredients
2 Tbs vegan margarine
3 cloves of garlic, minced
1 C diced onion
5 portobello mushroom caps, cut into cubes
4 C vegetable broth
½ C red wine
4-oz spaghetti, broken in half (I used quinoa pasta to keep it gluten-free)
1 C frozen peas
½ tsp dried lemon peel
1 tsp salt
½ tsp black pepper
½ tsp thyme
½ C non-dairy half and half, unsweetened (I recommend almond or soy; not coconut)
1 C chopped parsley
Vegan Parmesan (I like Follow Your Heart brand shredded Parmesan)
Directions
In a large soup pot, melt the vegan margarine and add the garlic; cook for 1-2 minutes.
Add the onion and cook for 5 minutes, then add the portobellos. It may seem like a lot at first, but they will cook down.
Add the vegetable broth and wine. Bring to a boil and add the pasta; cook over medium heat for 5 minutes, stirring occasionally.
Add the peas, salt, pepper, lemon peel, and thyme and cook another 5 minutes.
Stir in the half and half and parsley and heat.
Top individual servings with Parmesan and enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2017/09/29/portobello-tetrazzini-soup/