Oh how I love soup season! I also love mushrooms, so portobellos are perfect for creating a hearty, satisfying soup. Meat-schmeat! Who needs it?! Because it’s just the two of us these days, I made a small batch (serves 3), but you could easily double this recipe to feed a larger crew. This soup has lots of savory flavor and is ready in about 30 minutes.
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
1/2 C red wine
4-oz spaghetti, broken in half (I used quinoa pasta to keep it gluten-free)
1 C frozen peas
1/2 tsp dried lemon peel
1 tsp salt
1/2 tsp black pepper
1/2 tsp thyme
1/2 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!
- 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)
- 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!
