Vegan Cream Of Celery Soup
During winter i often think wistfully of cream soups and the days before i gave up dairy. i adjusted my old recipe to try and recreate the flavor without the milk products. it's easy to adjust, so play with it and tell me what you think.
Steps
In a small soup pot , put the water on to boil.
As soon as your water begins to boil , add the celery and other vegetables.
Return to a boil and then lower the heat to a medium simmer until the veggies are cooked soft.
Then drain , but keep the water.
Give the drained veggies a few good mashes to help thicken the soup.
While the vegetables are boiling , melt the margarine in a large soup pot.
Saute the onions on med-high heat.
Once they are soft , add the mushrooms and the garlic.
Saute until the mushrooms release their liquid.
Add the oil to your onion-mushroom mixture.
Slowly build a rue around the onion-mushroom mixture by adding sifted flour slowly.
As it thickens , add the water from the boiled celery mixture a ladle at a time , and then thicken some more.
Continue until you have a thick enough rue for your liking and you are ready to add the soy milk.
Add in about half of the soymilk , whisking to distribute the thick saute mixture.
When you have enough liquid , a.
Ingredients
celery, celery root, red potatoes, leek, water, yellow onion, mushroom, garlic, soy margarine, canola oil, flour, fresh dill, soymilk, vegetable stock, garlic salt, white pepper, greek oregano, salt and black pepper