Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 22

Traditional miso soups are not creamy, but there is no reason why this ingredient should not be used in a non-traditional soup. It should not boil after the miso is added. Suitable for a dinner party.

455g/1 lb/8 cups mushrooms

1 onion

2 sticks celery

55g/2 oz/¹/₄ cup vegan margarine 425ml/¾ pt/2 cups water or vegetable stock 2 tbs miso 2 tbs wholewheat flour 425ml/¾ pt/2 cups soya (soy) milk As required freshly ground black pepper 3 tbs finely chopped parsley

1) Chop the mushrooms, onion and celery. Melt half the margarine in a saucepan and add the vegetables. Sauté for about 3 minutes.

2) Add the water or stock, bring to the boil, then lower the heat, cover and simmer for about 10 minutes.

3) Pour the mixture into a liquidizer along with the miso. and leave to cool slightly. Blend thoroughly.

4) Meanwhile, melt the remainder of the margarine and stir in the flour. Gradually stir in the milk, very slowly to avoid lumps, and bring to the boil. Boil for a minute or two, then lower heat to the barest minimum and pour in the contents of the liquidizer.

5) Season with pepper, and serve topped with the parsley.