in Soup Recipes

Rich mushroom soup

updated

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Ingredients for 3 servings:

  • 1 shot of oil, variety as desired
  • 1 m.-sized onion(s)
  • 300 g potatoes, up to 350 g
  • 250 g mushrooms, brown
  • 550 ml almond milk (almond drink)
  • 4 tsp, leveled vegetable stock powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, alkaline, GAT-compliant

Cut the potatoes and mushrooms into roughly equal-sized cubes. Dice the onion. Sauté the onions in oil in a saucepan over medium heat. Add the potatoes and mushrooms. Sprinkle with broth, pour in the almond milk, and close the lid. The soup is ready when the potatoes are tender. Now you have to decide whether you want to puree the soup like I did, or leave the chunks whole.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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