Vegan mushroom soup - delicious!
This is a very hearty soup that I adapted a bit from the original recipe - I actually followed it exactly, except that I used Earth Balance instead of butter, and my own vegetable stock instead of chicken stock.
http://www.thekitchn.com/recipe-wild-mushroom-pasta-sau-41199
My recipe for veggie stock -
3 medium potatoes
3 large carrots
4 ribs celery with leaves
large onion
3 cloves garlic
A few dried mushrooms - about 1/4 oz?
1 T. onion powder
1 T. poultry seasoning
2 t. salt
Chop all the vegetables. Throw everything with 3 quarts water in a stockpot. Bring to a boil then turn heat down and simmer for 1 - 1 1/2 hours. Strain and use as you would use beef or chicken stock in soups, stews and other recipes.
It's a bit of a pain to make your own stock, but it's so worth it.
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