Mushroom and Rosemary Soup is so unbelievable rich and hearty, that you won't believe it's vegan. Quick and easy to make, it's the perfect comfort food meal for a fall or winter night.
Chop about three-fourths of the mushrooms into quarters, and thinly slice the remaining fourth. Set them aside in separate bowls.
Coat the bottom of a large sauce pan with 1½ tablespoons of the olive oil and place it over low-medium heat.
Add the onions and garlic and cook until the onions are soft and translucent, about 5 minutes.
Turn the heat to high, add another 1½ tablespoons of the olive oil and about half of the quartered mushrooms. Cook until they shrink down a bit, about 5 minutes. Then add the remaining quartered mushrooms and cook until any liquid that comes out of the mushrooms has completely evaporated and the mushrooms are golden brown, about 15 minutes.
While the soup is simmering, heat a medium-sized sauté pan with the remaining tablespoon of olive oil. Turn the heat to high and add the thinly sliced mushrooms. Sauté until they are nicely browned on both sides, about 10 minutes. Season to taste with salt and pepper. Set aside.
Use a powerful blender to puree the soup until it's as smooth as possible.
Then add in the sautéed, sliced mushrooms and Season to taste with salt and pepper. (They look pretty floating on top.)
If you use a standing blender for hot liquids, you have to hold down the lid very firmly! If you don't do this, the hot liquid, the vibration, and the steam will force the lid off -- be careful!