Vegetarian cream of mushroom soup

    40 min

    Great recipe for comforting dish on a chilly day. Mushrooms are cooked in a vegetable stock and pureed in a creamy soup.

    5 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 1 large onion, sliced
    • 450g mushrooms, sliced
    • 120ml vegetable stock
    • 1 tablespoon potato starch
    • 3 tablespoons cold milk
    • 250ml single cream
    • 1 tablespoon chopped fresh parsley
    • salt and pepper, to taste

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a frying pan, melt the butter and cook and stir the onion and mushrooms for 10 minutes, stirring occasionally and taking care not to brown.
    2. In a large saucepan, heat up vegetable stock, then stir in mushrooms with onion. Cook for 5 minutes.
    3. Meanwhile, dissolve potato starch in cold milk. Stir in the soup, mix well. Bring to the boil and cook for 3 minutes. Season to taste.
    4. In a small bowl, combine single cream with few tablespoons hot soup. Beat vigorously and pour back to the pan, mixing well. Add fresh parsley.
    5. In a food processor, puree the soup. Serve with croutons.

    Potato starch vs flour

    Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

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