Mushroom Soup Southwest Version
When I lived in Hawaii, I developed a vegan mushroom soup using dried shitake mushrooms and other local ingredients readily available in the Asian markets. Now that I live in northeast Arizona, I have had to do some substitutions. This is the result.I still used tamari sauce...not a typical southwest ingredient but couldn't replace the taste with anything local. Most supermarkets stock it now so was easy to find.
This recipe is low fat but does not taste it! Enjoy.
Total time to make: 45 min
15 min prep
SERVES 5
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 1/2 cups mushrooms, fresh, whatever is available, diced
- 1 teaspoon sea salt
- 3 garlic cloves, roasted taste best but you can use plain
- 3 tablespoons olive oil
- 1 chipotle pepper, whole, dried
- 1 tablespoon cocoa powder (yes, you read that right)
- 1 teaspoon cumin, ground
- 2 tablespoons cilantro, fresh, chopped
- 1 (15 ounce) can tomato soup, condensed (yes, the regular campbell soup kind)
- 1/3 cup tamari sauce (can use regular soy sauce if can not find tamari)
- 1 cup brown rice, cooked (save some left-over for this recipe)
- 6 cups water
- 1 tablespoon brown sugar
- 1 tablespoon nutritional yeast, (sometimes I put in 2 tablespoons for stronger taste.)
- Put the olive oil in large dutch oven or stock pot.
- Put pot on large burner over medium high heat.
- Add the onion and peppers brown them over the heat, stirring as needed until they are lightly browned and onions are translucent.
- Add 3 cups of water and the tomato soup to the pot. Turn the heat to medium. Add the mushrooms and sea salt.
- While the soup is cooking, in a blender, add 2 cups water, the rice, and all of the rest of the ingredients blend on high until well blended.
- When mushrooms are well cooked in the soup, turn the temp down to medium low, add the mixture from the blender.
- Then add the last cup of water to the blender, swish it around to clean the rest of the mixture from the blender and pour it in to the stock pot as well.
- Continue cooking over low heat until the soup starts to thicken a bit. Then serve and enjoy!
