Soup. . .mmmmm. I love soup--doesn't matter what time of year. So simple, yet also, so elusive. So, I was sneaking a peak at Paula Deen (I am sure it is against some sort of law to have her name on a vegan blog, but it is only fair to give credit) and caught the tail end of a shot of this super-yummy looking soup (yes there was bacon on it--and lots of cream, but not in this version)--and had to try my hand at it. I had everything you needed to make a great big bowl of it, y'all. Lucky for me, I just so happened to also have some purple fingerlings that were begging to be used--so I roasted them at 400 for about 20 minutes (the eyes were just beginning to show)--so in the soup for you! This soup is rich, and smoky with a hint of heat from my friends at the Louisiana Hot Sauce company. I took a couple of pieces of sourdough bread, grilled them with olive oil, then rubbed them with a head of peeled garlic--they served up as the croutons for the soup. This came together fairly quickly, just prep the stuff first and y'all have your soup in no time!
Smoky Portabello and Purple Fingerling Potato Soup
1 package portabello mushrooms (six reserved whole, the rest chopped)
1/4 cup olive oil
1 teaspoon liquid smoke
1 onion chopped
2 celery stalks sliced thin
3 purple fingerling potatoes quartered
2 tablespoons olive oil
3 garlic cloves minced
1 teaspoon thyme
1 teaspoon paprika
lots of fresh ground pepper
1 tablespoon Louisiana Hot Sauce
1/4 cup flour
1/4 cup olive oil, plus a bit more for the roux
5 cups veggie stock
1/4 cup white cooking wine
pinch of fine sea salt
1/2 cup Silk Soy Creamer
chopped green onion for garnish
Preheat oven to 400. Mix 1/4 cup of olive oil and 1 teaspoon of liquid smoke. Toss the mushrooms with it. Place on a baking sheet and bake for about 25 minutes. In a separate bowl, toss the fingerlings with oil and spread on another baking sheet--roast for about 25 minutes or longer--test them with a knife. Meanwhile, add the onions, celery, garlic and remaining mushrooms to a large soup pot and saute until mushrooms release their juices--about 15 minutes. When baked mushrooms are finished, chop them up a bit, add to soup. Make the roux in a small saucepan by adding 1/4 cup olive oil and 1/4 cup flour. Whisk and at the same time, add 1 cup of veggie stock to this, so there are no lumps. Add this mixture to the soup. Now add the remaining seasonings, remaining veggie stock and silk creamer. Take a hand blender to it--to your own liking--I did not blend every single ounce, but just gave it a couple of runs. (I also recommend that you decide whether or not this roux amount works for you--I added another 1/8 cup of flour and oil with stock again). Remove the fingerlings from the oven and add to the soup. Add the soy creamer--lots of fresh pepper, maybe a dash of cayenne--taste test and be sure it meets with your approval! Top with toasted sourdough croutons--enjoy!
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