Creamy garlic and mushroom soup

As the weather has taken a turn for the worse over the last few days, I’m sharing one of my favourite soup recipes. This is something I thought I would miss as a vegan; however the change from dairy cream to rice or soy makes no difference to cooking and tastes just as delicious. The fried mushroom garnish is optional; it’s also lovely topped with croutons and fresh parsley.

Creamy garlic and mushroom soup

Print Recipe

As the weather has taken a turn for the worse over the last few days, I’m sharing one of my favourite soup recipes. This is something I thought I would miss as a vegan; however the change from dairy cream to rice or soy makes no difference to cooking and tastes just as delicious. The fried mushroom garnish is optional; it’s also lovely topped with croutons and fresh parsley.

• CourseMain Dish, starter
• CuisineFrench, Vegan

Creamy garlic and mushroom soup Print Recipe As the weather has taken a turn for the worse over the last few days, I’m sharing one of my favourite soup recipes. This is something I thought I would miss as a vegan; however the change from dairy cream to rice or soy makes no difference to cooking and tastes just as delicious. The fried mushroom garnish is optional; it’s also lovely topped with croutons and fresh parsley. CourseMain Dish, starter CuisineFrench, Vegan

Ingredients

• 2 tbsp olive oil
• 3 cloves Garlic finely chopped
• 1 White onion (large), finely chopped
• 1 stick Celery finely chopped
• 1 tsp Dried thyme
• 1 cube Organic vegetable stock
• 2 Potatoes (small-medium), peeled & diced
• 6 Portobello mushrooms (large), diced
• 1 handful Chestnut mushrooms sliced for garnish (optional)
• 125 ml white wine
• 500 ml Soy cream (or rice cream)
• Salt & Pepper to taste

Servings:

Instructions

1. Heat the oil in a large pot on a medium heat and fry the garlic, onions and celery with a little thyme for 2 -3 minutes.
2. Add potatoes and mushrooms and fry for an additional 2 to 3 minutes.
3. Add the wine, soy cream, salt, pepper and stock cube. Cover and bring to the boil, lower the heat and cook for a further 30 minutes.
4. In a separate frying pan, fry the sliced chestnut mushrooms in a little oil with a pinch of thyme, salt and pepper, until brown and slightly crispy.
5. Using a hand blender, combine until it is a smooth and creamy texture.

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