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Creamy Mushroom Soup

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Course Soup

Ingredients
  

  • 1 tbsp olive oil
  • 2 onions sliced
  • 4 garlic cloves chopped finely
  • 1 tbsp dried tarragon
  • 1 tbsp dried thyme
  • 1 tsp sea salt
  • 2 tsp cracked black pepper
  • 1 kg mixed mushrooms
  • 240 ml vegan-friendly white wine
  • 1- litre hot vegetable stock
  • 1 bay leaf
  • 240 ml soy or oat cream or coconut cream plus a little extra for garnish
  • Juice of ½ lemon

Instructions
 

  • Place a large saucepan over a low heat then add the oil. When hot add the onions, dried herbs, garlic and seasoning and saute the mixture for 4-5 minutes, stirring frequently. You want the onions lovely and golden.
  • Next, add almost all of the mushrooms to the pan. Reserve some to saute later or to use as a garnish.
  • Turn the to heat up to high and saute the mushrooms for at least 10 minutes, stirring regularly. It may look like too many mushrooms but once cooked they will have shrunk down a lot.
  • After the mushrooms are cooked, deglaze the pan by adding the wine. Let it bubble away for a couple of minutes before adding the vegetable stock and bay leaf.
  • Bring the soup to a simmer before stirring in your choice of milk (coconut, soy, or oat)
  • Let the soup bubble away for 20 minutes, stirring every now and then.
  • Once ready, blitz the soup in your blender until it is smooth and taste for seasoning.
  • Saute the rest of the mushrooms until nice and golden brown. Garnish the soup with the mushrooms and finish with a few sprigs of fresh herbs.
Keyword soup, vegan