Creamy Mushroom Soup

Ingredients

• 2 tbsp of olive oil or vegetable butter
• 1 medium onion, finely chopped
• 2 cloves of garlic, chopped
• 500g button mushrooms, sliced
• 750 ml vegetable stock
• 200 ml plant-based milk (soy or certified gluten-free oat cream for more creaminess)
• 2 tbsp of cornstarch
• Salt and freshly ground black pepper to taste
• Fresh chopped parsley for garnish

Preparation steps

1. In a large saucepan, heat the olive oil (or vegetable butter) over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Add chopped garlic and sliced mushrooms. Cook, stirring occasionally, until the mushrooms have released their water and are golden brown, about 8-10 minutes.
3. Sprinkle the flour over the mushrooms and onion, mix well and cook for 1 minute.
4. Gradually add the vegetable stock, whisking to avoid lumps. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Remove the pan from the heat. Using an immersion blender (or by transferring the soup in batches to a blender), blend the soup until you obtain the desired consistency (more or less smooth).
6. Return the soup to a low heat. Stir in the plant-based milk and reheat gently without boiling.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh parsley and, if desired, a few additional sautéed mushrooms.