Ingredients

Adjust Servings:

	Soup
	3 l water
	2 potatoes cut into cubes
	1 onion finely chopped
	1/2 celery chopped
	2 carrots chopped
	800 g mushrooms chopped
	3 tsp salt
	3 tsp pepper
	1 tsp tomato paste
	50 ml vegan cooking cream
	Croutons
	3 slices gluten-free bread
	3 tbsp olive oil
	1 tsp salt
	1 tsp pepper

Nutritional information

214 kcal

Calories

8.8 g

Fats

30.3 g

Carbs

7.7 g

Proteins

Creamy Mushroom Soup

Name: Creamy Mushroom Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: United States
Ingredients: water: 3 l; potatoes: 2; onion: 1; celery: 1/2; carrots: 2; mushrooms: 800 g; salt: 3 tsp; pepper: 3 tsp; tomato paste: 1 tsp; vegan cooking cream: 50 ml; gluten-free bread: 3 slices; olive oil: 3 tbsp; salt: 1 tsp; pepper: 1 tsp

Features:

Cuisine:

United States

Made with fresh, earthy mushrooms and a rich blend of cream and spices, this soup is creamy, hearty, and bursting with flavor.

Plus, it's easy to make and perfect for a cozy night in or a comforting lunch break.

60 mins
Serves 6
Medium

Ingredients

Soup
3 l water
2 potatoes
cut into cubes
1 onion
finely chopped
1/2 celery
chopped
2 carrots
chopped
800 g mushrooms
chopped
3 tsp salt
3 tsp pepper
1 tsp tomato paste
50 ml vegan cooking cream
Croutons
3 slices gluten-free bread
3 tbsp olive oil
1 tsp salt
1 tsp pepper

Directions

To get started with this mushroom soup recipe, you’ll need the following ingredients:

Steps

1 Done	Pour the water to the large stock pot over medium heat and add the potatoes, onion, celery, carrots and mushrooms. Stir and season with salt and pepper, then add the tomato paste and basil leaves. Cover and bring to the boil, then reduce the heat, cover and simmer gently for 25 minutes.
2 Done	Transfer the vegetables to a food processor or blender, saving up 400 ml of the boiled water. Add about 150 ml to the vegetables and process for 2-3 minutes or until really smooth.
3 Done	To make the croutons, cut the sliced bread into quarters. Transfer to a bowl and toss with the olive oil, salt, and pepper. Spread on a baking sheet and bake at 180 °C for 10-15 minutes, or until crisp.
4 Done	Return the vegetables to the pot and heat through without boiling. Gradually add the rest of the boiled water and combine using an electric mixer. Taste for salt and pepper and pour in the cooking cream. Spoon the soup into serving bowls and serve each portion topped with croutons and edible pansies (optional).