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.

    4 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 1 large onion, sliced
    • 450g mushrooms, sliced
    • 120ml vegetable stock
    • 1 tablespoon potato flour
    • 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.

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