VEGETARIAN MUSHROOM SOUP
Vegetarian Mushroom Soup is wholesome, healthy, creamy and so delicious. Makes a perfect meal during the cold season. I enjoy homemade soups accompanied with some salad and bread as a light meal.
Ingredients
- 200-250g g mushrooms sliced
- 1 medium potato
- ¼ cup onion peeled and chopped
- 4 cloves garlic peeled and chopped
- 1 tbsp olive oil
- 1 tbsp butter optional
- 1 cup water or stock
- 2 cups milk
- 1 tsp dried herbs
- 1 tsp salt
- ½ tsp coarse pepper powder
Instructions
- Heat oil and butter in a pan over medium heat.
- Stir fry the chopped onion and garlic till they become a bit soft.
- Add the potato cubes. Stir fry for 1-2 minutes.
- Add the mushrooms. Saute till they become a bit soft.
- Remove some mushroom slices and keep on the slide if you want to use it for garnishing.
- Add the stock or water. Cover the pan and allow the mixture to simmer till the potato cubes are done.
- Add milk and mix well.
- Blend the mixture to a smooth consistency.
- Add it back into the pan.
- Add salt, herbs and pepper. Gently heat the soup till it becomes hot. Do not allow it to boil.
- Spoon the soup into individual bowls.
- Garnish with your choice of topping.
Notes
- Add cream if you want to.
- Use different varieties of mushrooms.
- Vary the consistency of the soup according to your preference, by adding a bit more milk or stock.
For vegan version, omit butter and replace dairy milk with plant based milk. - Adjust spices according to your taste.
- Serve with garnish of your choice, mushroom slices, cheese, fresh herbs, chilli flakes, croutons, etc.