John Myers
Mushroom Cream Soup
The perfect mushroom cream soup recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 1 tsp Coconut oil
- 1 Pc. Potato
- 600 g Water
- 1 cube Vegetable broth
- 1 tbsp Spelled flour type 630
- 0,5 tsp Salt
- 1 Msp Pepper
- 0,5 tsp Mushroom seasoning to taste
- 0,5 tsp Dijon mustard
- 250 g Brown mushrooms
- 150 g Oat milk or plant-based cream
- 1 tbsp Cashew butter
- 3 tbsp Chopped parsley
- Chop the onion on speed 6 in the Thermomix for 3 seconds. Add coconut oil and sauté for 3 minutes / Varoma / level Add the peeled and roughly cut potatoes and grate on speed 6 for about 3 seconds.
- Add water, vegetable stock cubes, flour, salt, pepper, (mushroom seasoning if available) and Dijon mustard and cook for about 7 minutes / 100 degrees / speed 1. Then put the mushrooms cut into pieces (halved or quartered depending on size) through the opening in the lid. Add cashew butter and oat milk. Cook for another 6 minutes / 100 degrees / level 1. Then puree for about 15 – 20 seconds at level 7 or 8. Serve sprinkled with parsley.
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