Mixed Mushroom Soup
Champignons, Oyster mushrooms, chanterelles, Porcini… if you like mushrooms as much as I do, you’ll surely love this mixed mushroom soup! Healthy and full of flavor!
Ingredients
- 300 g mixed mushrooms roughly chopped (I used a mix of champignons, oyster mushrooms, chanterelles and Porcini)
- 1 medium white onion chopped
- 2 garlic cloves minced
- 2 Tbsp parsley chopped
- 2 Tbsp coconut oil
- 4 Tbsp soy milk
- 2 Tbsp flour
- 3 Tbsp coconut cream
- ¼ tsp nutmeg
- 1 Tbsp soy sauce
- 1 L veggie stock or water
- Salt
- Pepper
Instructions
- In a pan, roast the flour stirring constantly for 2-3 minutes or until it becomes golden.
- Transfer the flour to a small bowl, add a few Tbsp of veggie stock and mix well until there are no lumps.
- In the same pan, sautee the garlic, onion, and parsley in coconut oil over medium heat until translucent.
- Add the mushrooms and nutmeg, cook for 3-5 minutes.
- Add soy sauce, soy milk, and simmer for 30 seconds.
- Add the veggie stock and coconut cream. Lower the heat and simmer for 10 minutes.
- Add the flour mixture, mix well and simmer for another 5-7 minutes.
- Add black pepper and salt, if needed.
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