Tag Archives: rosemary

Vegan Country Mushroom Soup

I just sent this recipe to Britt because she wants to make it this evening – it’s a classic that I use pretty often. It’s one of my favourite comfort foods. Because I couldn’t get Kaylie’s chilled tomato, garlic, and basil soup recipe yesterday for Meike, I thought I’d put this one up. No photo, sorry!

1 onion, diced
2 stalks celery, diced
1 – 2 carrots, diced

saute these items in vegetable oil until soft. add spices:

2 bay leaves
1 tsp marjoram
1 tsp sage
2 tsp rosemary
salt and pepper
(add more spices if you want, or use different spices.)

add 1/4 cup nutritional yeast if you have it. toss this around with the hot onions etc. for a minute. add:

as many mushrooms as you have, chopped – at least 2 cups! for best results, use a few different types of mushrooms. white, brown, oyster, shiitake… go crazy. you could probably use rehydrated dried mushrooms too, though i’ve never tried that.

add some margarine here for extra flavour if you want (you do – it’ll melt into the mushrooms and OMG). toss and saute the mushrooms until soft. add:

2 cups vegetable broth
1 cup unsweetened, unflavoured milk – almond, coconut – not rice, it’s too watery!

bring to a boil and then down to a simmer. put a lid on and let this simmer for some time until it has reduced. to speed up this process you can thicken it with flour.
taste your soup and see if it’s flavourful enough. if not, add more flavour! miso might work too!

at the end, i recommend using a hand blender to get rid of some of the chunks. the longer it simmers the better it tastes. serve with thick grainy bread.

Rosemary Rock Salt Baguettes

rosemary rock salt baguettes

3.5 C Water

2 Tbls Earth Balance (or other vegan margarine)

1 Tbls Salt

1 Packet Yeast

9 C Flour

1 Tbls Sugar

2 Tbls Rosemary

Sea Salt or Rock Salt

Mix yeast and water and let it sit for 10 minutes.  Mix together in a separate bowl: Earth Balance, sugar, salt, and rosemary.

After 10 minutes mix Earth Balance mixture with the water and slowly beat in the flour. Wait for it to rise (twice its size) before you knead it, about an hour and a half. It will rise best if you cover it with a damp kitchen towel or plastic wrap.

Knead and punch into three separate balls. Roll dough out to look like  bread loaves and let them sit, covered, for another 30min to an hour. This should make three small loaves.

Sprinkle the tops with rosemary and rock salt and cut three horizontal slices in the top of each loaf.

Set oven to 400 F and bake until golden brown, about 30-40 minutes. Take out and enjoy!

Kaylie Bakes Bread!