She Crab Soup

• Total time: – min
• Cook time: – min
• Prep time: – min

• 2 cups oyster mushrooms, coarsely chopped
• 2 tbsp white whole wheat flour
• 1 tbsp cornstarch
• 2½ cups nondairy milk
• 1 tsp onion powder
• ¾ tsp vegan 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

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.

Servings per batch: 2

• Calories: 165
• Fat: 0.70g
• Carbohydrate: 27.60g
• Dietary Fiber: 1.60g
• Sugars: 17.50g
• Protein: 13.60g