Vegan She Crab Soup

 

Servings: 2

 

Description:

A wonderful vegan and fat-free version of the famous Charleston soup.

Chef's Notes: For a more authenic soup, you may substitute vegan cream for the non-dairy milk. Some restaurants in Charleston also chop up a stalk of celery, which you can add with the mushrooms. Tabasco is the brand of hot sauce most commonly used in She Crab Soup and Southern cooking in general, but any hot sauce will do. Finally, you want to use a good quality sherry (not cooking sherry) here and be careful with the white pepper, as it has a more powerful kick than black pepper.

 

Ingredients:

  • 2 cups oyster mushrooms, coarsely chopped
  • 2 tbsp white whole wheat flour
  • 1 tbsp cornstarch
  • 2½ cups non-dairy milk
  • 1 tsp onion powder
  • ¾ tsp vegetarian Worcestershire sauce
  • ¼ tsp mace (seasoning)
  • ¼ tsp hot sauce
  • ¼ tsp lemon zest
  • ½ tsp kelp
  • a dash of Old Bay seasoning
  • 3 tbsp sherry
  • ⅛ tsp white pepper

 

Instructions:

Line a medium pot with a thin layer of water and add mushrooms. Cook over high heat until mushrooms are soft, turning brown and have released their juices. Set mushrooms aside. Add remaining ingredients to the pot and whisk until well combined. Bring to a boil over high heat but once boiling, immediately reduce to medium and whisk as it thickens. Once it has slightly thickened, taste and adjust seasonings as needed and add salt to taste. Pour soup into two bowls and spoon cooked mushrooms in the center. Garnish with chopped fresh parsley and a light dash of paprika or Old Bay Seasoning.

 

Recipe added on December 9, 2009 |

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