Mushroom Soup | Vegan Recipe
Ingredients
- Field Mushrooms x 6 Medium Sized
- Thyme x Small Bunch
- Spanish Onion x 1
- Garlic Cloves x 5
- Flour x 2 Tablespoons
- Chestnut Mushrooms x 200 g
- Vegetable Stock x 500 ml (Freshly made stock or a stock cube dissolved in hot water)
- Coconut Milk x 150 ml
Preparing And Cooking The Mushroom Soup
Preparing The Ingredients
- Cut the field mushrooms in half and slice
- Slice the chestnut mushrooms down
- Peel the Spanish onion in half and cut it into a chunky dice
- Peel and cut the garlic cloves down into pieces
- Pick the thyme leaves from the stalks by running your fingers down the thyme
- Make up the vegetable stock and have the coconut milk ready to use
Cooking The Ingredients
- Lay the sliced field mushrooms onto a tray with a little oil and 3 stalks of thyme. Roast in the oven for 7 minutes at 180 Celsius
- Neat up a pan to medium heat and add a little oil
- Drop in the onions and cook for 2 minutes
- Add the garlic and cook for 1 minute
- Add the chestnut mushrooms and cook for 8 minutes (The mushrooms will reduce in volume)
- Drop in the thyme leaves
- Stir in the flour and cook out for 5 minutes
- Add the roasted mushrooms to the pan
- Pour in the vegetable stock and bring to a boil and simmer for 4 minutes
- Add the coconut milk and simmer for 4 minutes
Finishing The Soup
- Once the mushroom soup has cooked out remove the pan from the heat
- Blitz the soup into a smooth consistency
- Check the taste and add salt and pepper as required for your taste
- Top with a few croutons
