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Vegetarian Mushroom Soup
Vegetarian Mushroom Soup - Quick, Creamy, Delicious. We sort out the myths from the facts to make sure you get a great soup each and every time
Servings 2 people
- 1 tbsp parsley, fresh (or try something new: coriander, thyme, rosemary, garlic and ginger all pair
Dice then fry the onion in a pot on a low heat until it starts to turn clear, roughly 3-5 minutes.
In the meantime wash and pat dry the mushrooms (or spin in a salad spinner).
Chop the mushrooms and add them to the pot. Let it simmer for about 3 minutes stirring occasionally.
Add the broth to the pot.
Cook until mushrooms are soft, around 10 minutes.
Add salt and pepper.
Add cream and take off heat. Stir well.
That’s it, wohooo!
This mushroom soup works great as an appetizer. In that case 2 servings will easily be enough for 4 people.
If freezing, don’t add cream until reheating.
To make a thicker soup add more mushrooms, to make a thinner soup add more stock.
IF YOU LIKED THIS RECIPE: there are many more lovely soups out there! An all time favourite is this African Peanut Soup (check out those crazy reviews!). This Spicy Vegan Black Bean Soup is an absolute beast too. In fact, here’s a whole page of goodies!
Calories: 166kcal | Carbohydrates: 10.9g | Protein: 10.8g | Fat: 10.9g | Saturated Fat: 2.6g | Cholesterol: 7mg | Sodium: 786mg | Potassium: 802mg | Fiber: 2.1g | Sugar: 5.2g | Vitamin A: 50IU | Vitamin C: 8.3mg | Calcium: 20mg | Iron: 5.6mg