Creamy Vegan Mushroom Soup
When it gets dark outside again and the autumn wind whistles around the houses, it's best to snuggle up in a warm blanket on the sofa, together with a plate of this soup. The hearty, earthy notes of the mushrooms warm you from the inside - so the cold season can begin.
- cook time 15 min
- total time 25 min
Ingredients
Serves 4- 1 onion
- 2 tbsps oil
- 250 g mushrooms
- 2 tbsps balsamic vinegar
- 600 ml vegetable stock
- 150 ml Oat Cream
- salt
- pepper
Instructions
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1 onion
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2 tbsps oil
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250 g mushrooms
Roughly dice the onion and mushrooms. Heat the oil in a saucepan and fry the onion for 4 minutes on medium heat. Add the mushrooms and cook for another 3 minutes.
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2 tbsps balsamic vinegar
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600 ml vegetable stock
Deglaze the mushrooms with the balsamic vinegar and reduce for 2 minutes so that the acid dissipates. Add the vegetable stock. Increase the heat, bring to the boil and simmer for 10 minutes.
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150 ml Oat Cream
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1 pinch of salt
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pepper
Add the cream to the soup and simmer gently for 2 minutes. Finely puree the soup and season with salt and pepper to taste.
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Tip
If you like, you can also replace the oat cream with any other type of cream.
Happy cooking and Mahlzeit!
Comments
★★★★★Ralf am 27.02.22 um 19:09
Mega gut
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