Feeling very French! To welcome the misty evening, as the marine layer set in, I made a wonderful VEGAN MUSHROOM and COGNAC SOUP! While I don’t have the recipe for the Cognac :), I do want to share this wonderful soup with you!
Here we go!
Vegan Cognac Mushroom Soup
2 lbs white mushrooms, rinsed and drained
2 tablespoons Earth Balance (vegetarians can use butter)
2 large leeks, sliced thin (you may use both the light and green parts)
3 cloves pressed garlic
1 teaspoon fresh (finely chopped) thyme leaves
1/4 cup cognac
3 1/2 cups low-sodium vegetable broth
1 cup organic almond milk (coconut milk works well too)
3/4 cup finely chopped parsley (for garnishing)
Sea salt and pepper to taste
LET’S GET COOKING!
In a food processor, place the rinsed and drained mushrooms in batches until finely chopped. Next, heat the butter/Earth Balance in a pot over medium heat. Add leeks, and the salt and pepper. Cover and cook for approximately 10 minutes, stirring occasionally, until the leeks are softened. Increase the heat to medium-high, and add the garlic and the thyme, cooking for 2 minutes more until fragrant.
In a separate soup pan, deglaze the cognac and cook 1 minute, or until the liquid has evaporated. Stir in the mushrooms, cover and cook for 5 minutes; then take the cover off, cooking 5-7 minutes more, or until the liquid has evaporated and the mushrooms start to brown.
Stir in the broth, the almond or coconut milk and puree with an immersion blender until creamy smooth. Serve with parsley sprinkled on the top, or a sprig of fresh thyme.
This is fabulous with warmed, freshly baked sour dough bread and a fresh green salad.
Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: