Creamy mushroom soup
Servings: 2 persons
Ingredients
- 250 g mushrooms
- 1 onion
- 1 tbsp oil
- 400 ml vegetable stock
- 1/4 tsp paprika powder (spicy)
- 1/2 lemon (the juice from it)
- approx. 150ml plant-based cream
- a little parsley
- 2 slices of toast (optional)
- 1 tsp plant-based butter (optional)
Instructions
- Clean the mushrooms (do not wash with water) and cut into coarse strips.
- Peel and dice the onion.
- Now heat the oil in a saucepan and steam the onion and mushrooms in it. This should take about 5-7.
- Then deglaze with the vegetable stock and simmer for a while with the lid open.
- When the taste is strong enough (but keep in mind that vegetable cream is added), the soup can be pureed.
- Then let it simmer again and season.
- Now paprika powder, lemon juice and plant-based cream are added.
- We like the taste of parsley. That's why we like to add parsley at the end.
- Otherwise you can leave them out or add them to the soup later as a decoration.
Notes
Other mushrooms can also be used for the soup! King oyster mushrooms, for example, are very aromatic and tasty.
For the croutons, cut the toast slices into cubes and toast them in a pan with the butter until golden brown. Then serve directly with the soup and enjoy crispy. If you don't have a good mixer or hand blender and you want it to be particularly creamy,
you can pass the soup through a fine sieve at the end.
For the croutons, cut the toast slices into cubes and toast them in a pan with the butter until golden brown. Then serve directly with the soup and enjoy crispy. If you don't have a good mixer or hand blender and you want it to be particularly creamy,
you can pass the soup through a fine sieve at the end.