Creamy mushroom Soup
Enjoy the warmth and rich taste of this creamy vegan mushroom soup that is soft and pampering your tongue! Made with various types of mushrooms sautéed until fragrant and emit a strong Umami aroma, then cooked in a rich vegetable broth, and finished with a touch of vegetable cream. (Like coconut milk or cashew cream) Which makes it very creamy without the need for milk or animal cream. This soup is the perfect choice for an elegant appetizer, warming lunch, or light dinner. A sprinkling of fresh parsley and sautéed mushrooms on top adds visual beauty and an unforgettable burst of flavor!
Shared by Nora
Time
45 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #for corners:
- 500 grams of mixed mushrooms (eg: cremini, white button, shiitake), i
- One medium sized onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons olive oil
- 4 tablespoons all-purpose flour
- 750 ml vegetable stock
- 250 ml thick coconut milk or cashew cream
- One teaspoon of dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice (optional, to balance the flavor)
- #untuk garnish:
- Some sliced mushrooms sautéed until golden
- Chopped fresh parsley
👩🍳 Instructions
- 1
Saute the onions and mushrooms: heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until softened and translucent (about 5 minutes). Add chopped garlic and sliced mushrooms. Saute until the mushrooms wilt, release their water, and begin to brown (about 8 to 10 minutes). Add thyme and oregano, mix well.
- 2
Make a roux: sprinkle all-purpose flour over the mushrooms. Stir well for 1 to 2 minutes until the flour is combined and slightly toasted (this will thicken the soup).
- 3
Add the stock and cream: pour in the warm vegetable stock a little at a time, stirring constantly to prevent lumps. Cook until the soup starts to thicken. Then add thick coconut milk or cashew cream. Stir well and let it simmer for 5 to 7 minutes, stirring occasionally.
- 4
Seasoning: season with salt and black pepper to taste. Taste and adjust the taste. If you like, add fresh lemon juice for a hint of sourness that balances the richness of the soup.
- 5
Serve: pour the soup into serving bowls. Garnish with sliced sautéed mushrooms and a sprinkle of chopped fresh parsley. Serve warm with toast or vegan garlic bread.Your special dish is ready to be enjoyed!