Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 160 g mushrooms, without slats and stems
- 50 g onion (s), chopped
- 350 ml soy milk (soy drink)
- 3 tablespoon margarine
- 2 tablespoon flour
- 60 g spread, vean, e.. Tartex Delikatess
- some water
- salt and pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Remove the mushrooms from the lamellae, the outer shell and the stems. Then put about 1 tablespoon of margarine in a saucepan, heat it up and then add the onions. Steam these until translucent and then add the mushrooms.
- In a second pot, make a roux from 2 tablespoons of margarine and 2 tablespoons of flour. To do this, slowly add the soy milk, always stirring well. Then add the tartex and add the mushrooms with the onions to the roux, bring to the boil briefly and then puree. The soup is quite thick, just add water if you like. Finally, season it, ideally with salt and pepper. Scatter parsley or similar over it.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below