Creamy Mushroom Soup
There's no cream in this silky mushroom soup. Pureed potatoes give this vegan mushroom soup its creamy texture. Be sure to use Yukon Gold--russets don't provide quite the right texture.
To make ahead: Prepare soup (Steps 1 & 3) and topping (Step 2); refrigerate separately for up to 3 days.
1 1/2 starch, 3 veg, 4 1/2 fat