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How to make Cream of Mushroom Soup like a Boss

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photo: Christina Mitchell

photo: Christina Mitchell

Tim Lyum is a boss.  I just met him once, but it’s pretty obvious.  He was a Rising Star Chef and now he’s consulting at Attic.

A few months ago, I was invited to a Pulmoune tasting where he created an impressive (mostly vegan and gluten free) menu using their tofu, meatless meatballs and other products.  Pretty much all of the 11 dishes were creative and delicious and my friends at Bites & Bourbon and SFood wrote really nice posts about that memorable meal.

photo: Christina Mitchell

photo: Christina Mitchell

Right now, I’m here to talk about his vegan Cream of Mushroom soup.  So how did Tim make VEGAN cream of mushroom soup?  He took out the dairy, added Wildwood Onederful Tofu, and gave us the recipe.  It was so easy to make at home, and the soup was so light and creamy, you couldn’t even tell it was vegan.

Onederful “Cream of Mushroom” Soup

Serves 4 – 6

8 oz mushrooms, sliced

½ medium onion, sliced

2+1 tablespoons Extra Virgin Olive Oil

1 cup vegetable broth

1 pack Wildwood Onederful Tofu

1 teaspoon salt

½ teaspoon black pepper

pinch of white pepper

  1. Heat 2 tablespoons of olive oil in a medium pot on medium heat.

  2. Add onions and cook until tender.  Add additional tablespoon of olive oil.

  3. Add the sliced mushrooms.  Comtinue to cook until mushrooms are tender.

  4. Add the vegetable stock.  Bring to a boil.

  5. Remove from heat and transfer most of the mushrooms to a blender.  Blend until smooth.

  6. Add 1 package Wildwood Onederful Tofu to blender and continue to blend until smooth and silky.

  7. Add salt, black pepper and white pepper.

  8. Transfer back to pot and bring to a boil, stirring occasionally.

  9. Serve.
Christina Mitchell

Christina Mitchell

Christina is the founder of East Bay Dish. Her writing has also been featured in East Bay Express, Berkeleyside, Oakland Magazine and Edible East Bay.
Christina Mitchell

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