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Creamy Mushroom Soup

Creamy Mushroom Soup

60 min
For 4 servings
  • 1 tbspolive oil
  • 2 pcsonions
  • 4 pcsgarlic cloves
  • 1 tbspdried tarragon
  • 1 tbspdried thyme
  • 1 tspsea salt
  • 2 tspblack peppercorns
  • 1 kgmixed mushrooms
  • 240 mlvegan white wine
  • 1 lvegetable stock
  • 1 pcbay leaf
  • 240 mlsoy or oat cream
  • 2 tbsplemon juice
  • 2 sprigstarragon
  • 2 sprigsparsley
  • 2 sprigsthyme
  • 1 tbspolive oil for frying
  • 1 tbsptruffle oil

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Directions

multi-purpose blade
processor
Slicesy®
chopping blade
Finely grind 2 tsp pepper with the bamix® Processor and the PowderDisc. Peel the onion and garlic and finely chop using the bamix® SliceSy® and the chopping blade. Place a large saucepan on low heat and pour in the oil. When the oil is hot, add the onion, garlic, dried herbs and spices. Sauté for 4 to 5 minutes, stirring frequently. The onions should turn a nice golden colour. Then add about 90 per cent of the mushrooms to the pot. The rest will be used later for garnishing.
Turn the heat up to high and sauté the mushrooms for 10 minutes, stirring regularly. Once the mushrooms are cooked, deglaze with the wine, let it bubble for a few minutes and then add the vegetable stock and bay leaf.
Bring the soup to the boil, then stir in the vegan cream and the lemon juice. Let the soup simmer for 20 minutes, stirring occasionally.
Before serving, purée the soup with the bamix® multi-purpose blade until smooth. Season to taste and add more seasoning, if necessary.
Wash the tarragon, parsley and thyme and shake dry. Pluck off the leaves and chop finely with the bamix® Processor. Fry the reserved mushrooms in a little oil for a few minutes until golden brown. Top each portion of soup with a few mushrooms, sprinkle with some chopped fresh herbs and finish with a drizzle of truffle oil.

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