jeanine@fitvanlijf.nl
Mushroom soup for two
Creamy mushroom soup
Ingredients for two:
1 onion, chopped
1/4 cup of white wine
2 cups assorted fresh mushrooms, chopped (see hint) 1/2 cup white wine
2,5 cups vegetable broth
1 cup of grated potato
1 tbsp parsley flakes
1/4 tsp nutmeg
1 1/4 cups non-dairy milk
Place the onions, mushrooms, and wine
(or water) in a large pot. Cook, stirring occasionally, for about 5 minutes. Add the broth, grated potatoes, parsley and nutmeg. Bring to a boil. Reduce heat slightly so soup just boils and cook, stirring occasionally for 30 minutes. Process in the pot with a hand-held blender so mushrooms are finely chopped, but not pureed. (Or remove and process slightly in batches in a food processor.) Add some fresh grinded black pepper and non-dairy milk and heat through. Serve with wholeweat bread with humus butter. Hint: Use a variety of fresh mushrooms for the best flavor in thi s soup. I usually use button mushrooms, a few shiitake mushrooms, and then an assortment of exotic mushrooms, such as clamshell, oyster and trumpet royale. The grated potatoes are very convenient for adding thickness and creamy texture to the soup.
