creamy mushroom soupCreamy Mushroom Soup is without any doubt associated to a comfy moment (except if you don’t like mushrooms, obviously!). It reminds me of cold nights and – before I started this cooking non-processed food adventure – of a can of Campbell’s Cream of Mushroom Soup. Well this recipe is not the one from the Campbell Soup (but if you want we can try to make one here). This is a more rich, and I would say “packed with flavor” recipe.

I have done this one with normal mushrooms, but it also tastes amazing with porcini, so your call (and your budget, as porcinis are slightly more expensive). Another nice little secret is the dressing. I like to top it with truffled oil, some chopped chives and white pepper.

What to keep in mind when making this creamy mushroom soup?

  • The secret to it lies in the cooking of the mushrooms. You have to make sure that you are cooking it on low fire so that all the juices of the mushrooms are released.
  • Try to use a cook mesh to put the thyme and rosemary, it will avoid the little herb pieces into the soup. You want it smooth and creamy.
  • Sieve it for an even smoother texture.
  • Accompany with toasted bread: cut a slice of bread into cubes, put them in a frying pan with margarine or butter, and let them golden a little.

What is the difference between the vegan recipe and the vegetarian one?

You replace the butter with margarine, and replace the heavy cream with soy cream. Honestly you can’t tell the difference. That is why I go for the vegan option.

That’s it my friends, I hope you will enjoy this recipe. As always if you have any questions do not hesitate to ask. Now I have to go because it is getting cold, and a cold mushroom soup is really, really a shame. Bon appétit!

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Mushroom Soup. Vegan recipe or Vegetarian one: your pick! Yum
Mushroom soup is without any doubt associated to a comfy moment (except if you don't like mushrooms, obviously!). It is a great starter for cold nights. In this recipe you will find 2 options: make it with vegetarian ingredients, or vegan ones. Your call!
Course Starter
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Starter
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Start by chopping the mushrooms and the onion.
  2. Put the butter in a pan and add the mushrooms. Cook them until their are golden brown (10/15 minutes) and have released their juices. Reserve 4 tablespoons of mushrooms for the dressing. Add the chopped onions and cook for 3 more minutes stirring regularly.
  3. Put the flour in the pan and stir for about 1 minute.
  4. In a cook net add 2 cloves of garlic and the 2 tablespoons of thyme and rosemary.
  5. Add 3 mugs of water in the pan, the vegetable stock, the cook net and let it cook for 1 hour. Turn the heat off.
  6. Add the heavy cream, mix everything with a hand blender until you have a smooth soup and add salt. Add the reserved mushrooms and bon appétit.
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