Vegan cream of mushroom soup
Most mushroom soups are made with cream and butter. This vegan 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
Method
- Roughly chop mushrooms and slice the leeks. Heat 3 Tbsps of oil in a pan and gently sauté 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.