Vegan cream of mushroom soup
6 Sep 2016
by Dinna
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Background
Most mushroom soups are made with creamΒ and butter. This vegan Β cream of mushroom soup mushroom soup is dairy-free so it's suitable for people with dairy issue or for vegans and the health conscious. It's very yummy too!
Ingredients
- 500gs mushrooms
- 4 Tbsp olive oil
- 1 leek
- 1 Tbsp cornstarch (cornflour)
- 500 ml soy, rice or oat milk
- 1 litre vegetable stock
- Juice of 1 lemon
- 3 extra mushrooms
Instructions
- Roughly chop mushrooms and slice the leeks. Heat 3 Tbsps of oil in a pan and gently sautΓ© the chopped vegetables for 15 minutes until they're tender.
- Add the cornstarch, stir for 1-2 minutes, then pour in the milk and the broth. Bring to the boil, then gently simmer it (over low heat) for half an hour.
- Meanwhile, chop the remaining mushrooms and fry them in the remaining oil with the pine nuts.
- Blend the soup until smooth and silky, then add the lemon juice and season with salt & pepper to your taste.
- Serve with the fried mushroom and pine nuts pieces scattered on the top.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Soup - Supper
- Cuisines: - French
- Occasions: - Sunday Lunch
- Ingredients: - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Gluten Free - Healthy - High Fibre - Low Calorie - Low GI - Vegan
- Skill Levels: - Easy
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