This huge category includes soups that are completely vegetarian by nature and those that do not suffer because of being made with water instead of stock. Many of them contain meat or meat stocks as optional ingredients, and some contain dairy, but most can be made vegetarian or even vegan with little trouble. Let’s have a look at how to make vegetable soup
Cream of Mushroom (or Any Vegetable) Soup
There are thousands of recipes for true cream of vegetable soup, but the differences among them are small. Basically, you cook the vegetable you want with good flavorings until it’s done. Then you purée it and reheat it with cream. The addition of rice or potato makes soup thick and creamy, but if you prefer a thinner consistency, skips these.
Even 1/4 cup of cream is enough to lighten the color and smoothen the texture; a full cup lends an incomparable richness. You can replace cream with milk or yogurt, but it won’t be the same. To intensify the mushroom flavor, add 1/2 cup or so of reconstituted porcini mushrooms, along with their soaking water.
Ingredients:
- About 1 pound button mushrooms, trimmed and chopped
- 1/2 cup white rice or 1 medium baking potato, peeled and cut into quarters
- 4 cups chicken, beef, vegetable stock or water
- Salt and freshly ground black pepper
- 1/4 to 1 cup cream or half-and-half
Method:
- Chopped fresh parsley leaves or chives for garnish. Combine the mushrooms, rice and stock in a large, deep pot over medium-high heat. Now, boil them, and then lower the temperature to medium flame; cook until the vegetables are very tender (for about 15 minutes).
- Cool slightly, then puree through a food mill or in a blender. At this stage, put your soup in the fridge, covered for up to 2 days; reheat before proceeding.
- Now, place the soup in the container and cook it again over medium-low heat. Shower with salt and pepper, and then add the cream. Heat thoroughly again; garnish and serve.
Cream of Asparagus Soup:
This soup is nice and light without the rice or potato. Replace asparagus, trimmed and stalks peeled, for the mushrooms. Omit the rice or potato or reduce the amount by half. Use vegetable stock or water. Strain the soup after puréeing if the texture isn’t completely smooth.
Cream of Fennel or Celery Soup:
Replace fennel or celery, trimmed and chopped, for the mushrooms and start with a light stock. Strain after puréeing.
Cream of Watercress, Spinach, or Sorrel Soup:
Substitute 4 cups chopped watercress, spinach or sorrel, well washed and trimmed of thick stems, for the mushrooms and 2 cups cream for half the stock. Omit the rice or potatoes if you like. Cook just until the greens are tender.
Cream of Cauliflower or Broccoli Soup:
Replace 4 cups cauliflower or broccoli florets for the mushrooms and up to 2 cups cream for the same amount of stock, if you want.
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