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–+ servings
Mixed Mushroom Soup Supa cu mix de ciuperci

Mixed Mushroom Soup

A creamy, dairy-free mixed mushroom soup made with champignons, oyster mushrooms, chanterelles and porcini. Healthy, full of flavor, and ready in about 35 minutes.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Choose Serving Size 4

Ingredients 

  • 300 g mixed mushrooms roughly chopped (I used a mix of champignons, oyster mushrooms, chanterelles and porcini)
  • 1 white onion chopped
  • 2 cloves garlic 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 vegetable stock or water
  • salt to taste
  • pepper to taste

Instructions

  • In a pan, toast the flour, stirring constantly, for 2-3 minutes or until it turns golden.
  • Transfer the flour to a small bowl, add a few tablespoons of vegetable stock and mix well until there are no lumps.
  • In the same pan, saute the garlic, onion and parsley in coconut oil over medium heat until translucent.
  • Add the mushrooms and nutmeg, and cook for 3-5 minutes.
  • Add the soy sauce and soy milk, and simmer for 30 seconds.
  • Add the vegetable 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.
  • Season with black pepper and salt, if needed.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of vegetable stock or soy milk to loosen. Serve with crusty bread.