Compassionate Cuisine: Simply Souper!

Golden Mushroom Soup

Serves 6

• 2 onions, chopped
• 1 pound mushrooms, sliced
• 1 tablespoon paprika
• 1-1/2 teaspoons dill
• 1/4 teaspoon black pepper
• 3 tablespoons soy sauce
• 1 cup water or vegetable stock
• 1 tablespoon olive oil
• 2 tablespoons unbleached flour
• 2 cups soy or rice milk
• 2 tablespoons lemon juice

1. In a large pot, cook onions in a 1/2 cup of water over high heat for 5 minutes, stirring often, until the water evaporates. Stir in another 1/4 cup of water and cook for 3 more minutes.
2. Add the mushrooms and spices. Slightly lower the heat, cover, and cook 5 minutes, stirring frequently. Add the soy sauce and water or vegetable stock. Cover and simmer about 10 minutes.
3. In a separate pan, mix the olive oil and flour to form a thick paste. Over medium heat, stir constantly for 1 minute, then whisk in the soy/rice milk, stirring until slightly thickened.
4. Add the paste to the soup, and stir in the lemon juice just before serving.

Black Bean Soup

Serves 2

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 15-ounce cans of black beans, rinsed
• 1-1/2 to 2 cups water
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne (optional)
• 1/2 teaspoon cumin

1. Sauté the onions and minced garlic in a 1/4 cup of water in a nonstick saucepan.
2. Once the onions are translucent, place the onions and garlic in a large stockpot. Add the rinsed beans, water, and spices. Simmer over medium heat, stirring occasionally for about 20 minutes.
3. For a slightly different taste, add frozen or fresh vegetables such as chopped carrots, kale, or broccoli.

Potato-Leek-Onion Soup

Serves 8

• 2 medium onions, chopped
• 3 medium leeks (white part only), chopped
• 1 clove garlic
• 2 to 3 tablespoons of vegetable oil
• 5 cups water
• 6 medium potatoes, cut into small or medium pieces
• 4 celery stalks, sliced
• 1 stalk fresh lemongrass (or dried) to taste
• cayenne, salt, and dill or marjoram, to taste
• 1 cup soy or rice milk
• 1 tablespoon lemon juice

1. Sauté the onions, leeks, and garlic in vegetable oil in a large pot until soft. Then add the water, potatoes, celery, lemongrass, cayenne, salt, and dill.
2. Bring to a boil, reduce the heat, and simmer for 30-45 minutes until the potatoes are tender. Cover the pot for a thin broth or leave it uncovered for a thicker soup.
3. Once the potatoes are soft, remove the stalk of lemongrass (if using fresh) and purée about half the soup in a blender or food processor, then mix it back into the pot.
4. Add the lemon juice to the soy or rice milk and let it sit for 5 minutes. Then add it to the soup. Serve warm.

For more delicious recipes, visit COK’s VegRecipes.org.

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