So I decided to go look for some mushrooms in the forest today. Even though it had not been raining at all lately, I had my hopes up. Turns out that the whole forest is still dried up and there are no signs of my favorite mushrooms that usually grow in abundance during this time of the year.
I’m talking about the golden chanterelle and the flavorful porcini. Those mushrooms will certainly add a great taste of earthiness and a nutty feel to your dishes. Going back home empty handed, I was still craving for some mushroom soup and had no choice but to buy some white button mushrooms from the grocery store to make a creamy soup for dinner.
This soup will work perfectly when the summer evenings start to get a little colder. Adding in the ginger and the lime will make this soup taste super fresh and delicious. With some toasted bread on the side to complement the soup, you have a winning combination.
Not only is this soup creamy and flavorful, it is super easy to make. Requiring less than 10 ingredients this soup comes together in about 20 minutes! Hope you enjoy our recipe!
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Simple Mushroom Soup
- 5 big white button mushrooms (about 450 grams)
- 200 ml Plant based milk*
- 500 ml Vegetable stock
- 3 tbsp mushroom soy sauce**
- 2 tbsp corn starch*** (optional)
- 1 medium onion
- 4 gloves garlic
- 1/4 tbsp pepper
- 1/2 tbsp ginger powder
- Salt to taste
- juice of half a lime
- Begin with adding the onion and garlic to a medium sauce pan and cook for about 4 minutes, then add the sliced mushrooms and cook until they have released their water. Add some salt if desired. I used some of my vegetable stock instead of oil to avoid burning the veggies.
- Once you've cooked the vegetables, add the milk, vegetable stock, spices and lime juice.
- Simmer on medium heat for 10 minutes then blend the soup together with an immersion blender. Simmer for another 10-15 minutes until thick and creamy.
- We topped our soup with some toasted bread. Keep the soup in a sealed container in the fridge for up to 4 days.