Mushroom soup has no cream, no worries for vegans

Creamless mushroom soup is one choice when cooking for diners with varied dietary needs. The brothy mix, with its deep earthiness, can be a vegan or vegetarian entrée or first course with attention to ingredients.

Make it vegan by using olive oil to cook the vegetables, use vegetable broth, and garnish the soup with vegan cream cheese or minced chives. A vegetarian version requires vegetable broth but could use butter for sauteing.

If you want to make a thicker soup, add 1 cup of uncooked rice to the mix when broth is added. Once pureed, whether whirled totally smooth or partially blended, the soup will have a thicker texture.

Creamless Mushroom Soup

Yield: 6 generous servings

INGREDIENTS

2tablespoons butter or extra-virgin olive oil

1⁄2 large onion, diced

1 large leek, white and light green portion, cut in half lengthwise, sliced, rinsed in small bowl of cold water, drained

2 medium carrots, peeled, diced 2medium-size celery stalks, diced

3large garlic cloves, minced 1large sprig of fresh thyme 2 pounds sliced clean cremini mushrooms

6 cups chicken broth or vegetable broth 1tablespoon soy sauce 1-2 teaspoons salt, depending on saltiness of broth Freshly ground black pepper to taste

Garnish: minced fresh chives or parsley, crème fraiche, truffle oil, a few sliced and sauteed sliced mushrooms, vegan cream cheese

Cook’s notes: If you like, add a drizzle of sherry atop each serving.

PROCEDURE

1: In Dutch oven or large pot, melt butter (or heat oil) on medium heat. Add onion, leek, carrots, celery and garlic. Cook until onion softens, about 7-8 minutes, stirring occasionally.

2: Increase heat to mediumhigh. Stir in thyme sprig and mushrooms; cook until mushrooms soften, about 5 minutes, stirring occasionally. Add broth, soy, salt and pepper. Bring to a simmer. Cover and adjust heat to simmer 20-30minutes. Remove thyme sprig.

3: Using an immersion blender, puree half of the soup (or all, if you like). Or puree in batches in a blender. Taste and adjust seasoning as needed. Serve with accompaniments of choice.

Source: Adapted from “Pamela Salzman’s Quicker Than Quick,” by Pamela Salzman (Hachette Books, $28)

PHOTO BY CATHY THOMAS Creamless Mushroom Soup can be made vegan by cooking the vegetables in olive oil rather than butter.