Vegan Mushroom Cream Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
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.
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