Name: Vegan cream of mushroom soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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

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 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

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 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.