Creamy Starch-free Mushroom Soup

Autumn is right around the corner, and I can honestly say that I am so relieved summer is finally over. I have always been weird like that in the way that I really dislike long vacations and hot weather (even though it does not get very hot here in Norway), so when school time comes around I am beyond prepared for it. Something about not having a full schedule is not my preference, and I like having a relatively hectic day to day life.

Another great thing about autumn is that mushrooms is finally in season, and along with my family we can go out to the woods and go mushroom-picking. One of my favorite ways to eat it is by making a nice creamy soup with it. The best thing about this particular soup is that it contains nothing but whole vegetables and spices, therefore no added starches, making it as healthy as possible, surprisingly without sacrificing the thickness of the soup.

To make the soup meal more filling and complete I made bread rolls using my gluten-free whole-grain yeast bread recipe, poured it into a sprayed muffin pan (one recipe made 6 large rolls), threw some chopped walnuts and seeds on top, and popped into the oven for about 20 minutes. YUM!

Ingredients, makes enough for 2 hungry people:
  • 200g mushrooms, chopped
  • 1/2 yellow onion, chopped
  • 5 dl vegan vegetable stock
  • 1 minced garlic clove (or 1 tsp garlic powder)
  • 1 dl unsweetened soy milk (+ additional for garnish, optional)

  1. In the bottom of the pot quickly dry-roast the onion, garlic and mushrooms for a few minutes before adding in the vegetable stock. Cook this for about 1 minute, remove from the oven and using a hand blender (or pour into a regular blender) puree until completely smooth. Bring the pot back the oven, add in the soy milk, and let it simmer on low heat until you are serving it. Optionally you can garnish the soup servings individually with soy milk for a milder taste, and serve it with maldon salt and black pepper.

Another one of my favorite ways to eat mushroom is by dishing up some brown rice and vegan pesto stuffed mushrooms, which tastes amazing if using portobello or another large button mushroom.

So tell me some of your favorite ways to eat mushroom, and whether or not you are looking forward to autumn as much as me!

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