She Crab Soup
A wonderful vegan and fat-free version of the famous Charleston soup.
Chef's Notes: For a more authentic soup, you may substitute vegan cream for the non-dairy milk. Some restaurants in Charleston also incorporate a chopped stalk of celery in the soup, 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 vegan hot sauce will do. Finally, you want to use a good quality sherry, not cooking sherry, here and be careful with the white pepper - it has a more powerful kick than black pepper.
Recipe added on December 9, 2009 by
Coat 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. 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.
- Serving Size: 1
- Servings Per Batch: 2
- Amount Per Serving
- Calories 165
- Fat 0.70g
- Carbohydrate 27.60g
- Dietary Fiber1.60g