There are some dishes that taken me back to my childhood. Cream of mushroom is one of those dishes. Of course, the mushroom soup of my teenagers came from the tarditional red and white can, it is heated within five minutes and thinned with few milk. It was comfort in a bowl, particularly because my mum always made it with such care.
This vegan cream of mushroom soup doesn’t come together quite as quickly, but the texture of the fresh mushrooms along with the undertone of curry makes it well worth the extra time.
And while vegan and creamy may seem to be enemies by nature, this soup takes advantage of a little trick I like to use when making light soups.
The Dancing Cook 