Northside Farmers Market
  • Home
  • Programs and Events
    • Schedule of Events
    • Take Our Survey
    • Another For A Neighbor
    • 5 Ways to Celebrate National Farmers Market Week
  • Our Vendors
    • Become a Vendor
    • 2019-20 Indoor Market Vendors
  • Visitor Info
    • Plan a Visit
    • SNAP Benefits at NFM
    • Loyalty Card Program
    • Recipes
  • About Us
    • Contact Us
    • Volunteer
    • Photo Gallery
    • Northside Farming
    • Apple Street Coop Partnership
  • DONATE

Vegan Cream of Mushroom Soup

3/8/2016

0 Comments

 
Today's recipe is a vegan cream of mushroom soup inspired by Alissa Segersten at Nourishing Meals. It is so creamy, that you would never guess that it was dairy or gluten free. 
​
The Northside Farmers Market carries wonderful mushrooms that have been cultivated right here in Cincinnati. Alan Susarret from Probasco Farm cultivates mushrooms year round. His most popular variety that he sells is a beautiful, pearlescent oyster mushroom. This mushroom is a lovely addition to this vegan cream of mushroom soup.
Picture

Ingredients

1/4 cup extra virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
3 large carrots, diced
1 pound oyster mushrooms, chopped
5 cups water or stock
​1/2 cup vermouth 
2 tsp thyme
2 tsp rosemary
1 teaspoon freshly ground black pepper
3 teaspoons salt
1/2 cup raw cashews or 1/2 cup cashew milk for a thinner consistency
2 tablespoons sweet rice flour

Preparation

Heat a large stock pot over medium heat. Sauté the onions in olive oil until translucent, 5 to 10 minutes. Add in the vermouth and allow to cook for a few minutes, driving off the alcohol. Add in the garlic, carrots, and mushrooms and sauté for about 5 minutes. Add the water or stock, herbs, pepper, salt. Cover and simmer for about 25 minutes or until the vegetables have softened and flavors have married. Using an immersion blender, add in the cashews and sweet rice flour. Blend the soup until smooth. Alternatively, transfer batches of the soup to a high speed blender and add the cashews and sweet rice flour, blending until smooth, being careful not to burn yourself. 
0 Comments

    Recipes

    Find great recipes highlighting what's fresh at the market here!

    Archives

    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    November 2014
    October 2014

    Categories

    All
    Beans
    Feast
    Lettuce
    Mushrooms
    Onion
    Potatoes
    Pumpkin
    Quiche
    Radish
    Ramps
    Squash
    Sweet Potatoes
    Tomato
    Zucchini

    RSS Feed

Powered by Create your own unique website with customizable templates.