Copycat Souplantation Vegetarian Cream of Mushroom Soup
A luscious and creamy copycat vegetarian version of the Souplantation’s Cream of Mushroom Soup that’s easy to make at home, and will help satisfy your craving for their foods.
Cut the mushrooms in quarters, and toss them in the bowl of a food processor. Process until the mushrooms are finely chopped and relatively even in size. You may need to scrape down the sides of the food bowl a couple of times to get the mushroom bits even.
In a large saucepan, combine chopped mushrooms, onions, ¼ cup butter and white pepper. Sauté over medium heat for 15 minutes or until vegetables have cooked down and released their juices. Remove from heat and set aside. Do not discard any liquid.
While mushrooms and onions are cooking, in a large saucepan, melt remaining 2 ½ tablespoons butter over medium heat, and stir in flour. Cook for 1 minute, stirring constantly. Add water in ½ cup increments, stirring well between each addition to be sure there are no lumps. Add bouillon, and bring mixture to a boil. Reduce heat and simmer, uncovered, 15 minutes. Soup will thicken. Stir in milk, half-and-half, and reserved mushrooms and onions, with their cooking liquid. Season to taste with salt and pepper. Serve hot.
Notes
The recipe is easily doubled if you want lots of soup.