Vegan Cream of Mushroom soup
A quick and easy creamy vegan mushroom soup. This recipe is really simple to make and perfect for summer of winter dinners.
I have included instructions on preparing your garlic roll which goes soooo well together, please enjoy and let us know if you tried it!
1 Packet White button mushrooms
3 cloves Garlic
1 litre Vegetable stock
A packet Mushroom flavoured powdered soup
One tin Evaporated milk
Fresh parsley and thyme
Prep all your ingredients
Dice your onion. Fry in a spoon of butter until translucent. This takes about 5 minutes.
Add the garlic and thyme and stir.
Next, add the mushrooms. Cook them for 10 minutes.
Add 500ml of vegetable stock.
Put the lid on the pot and simmer for 20 minutes.
Pour in half a tin of the evaporated milk. Add a little more thyme (to your taste)
Add a little of the powdered soup mix for thickness.
Mix the soup mix in 20ml of cold water and beat it with a fork before adding to the soup, otherwise it won´t dissolve.
Simmer for 10 more minutes.
You can blitz the soup with an immersion blender if you want to, it will make it a bit smoother.
Hi I’m, Garlic Rolls
Hot dog rolls
Salt, pepper, cayenne pepper, parsley
Melt the butter in the microwave
Mix in the garlic, salt pepper, cayenne pepper and parsley
Spread it evenly on the hot dog rolls
Wrap the rolls in aluminium foil
Bake in the oven on 180° for 15 minutes.
I really hope you enjoy this creamy and vegan mushroom soup as much I did! This recipe is such a comfort to me during these cold, dark winter days.