This creamy, tasty, and healthy mushroom soup is one of the most common soups made at our home. It is a wonderful way to serve mushrooms to picky eaters. Our younger son doesn’t particularly enjoy the texture of mushrooms, but, prepared in this way he eats them with gusto. 🙂
Creamy Mushroom Soup
Prepare this creamy, delicious mushroom soup whenever you need some warm and comforting food.
Equipment
- Large Pot
- Immersion Blender
Ingredients
- 500 g button mushrooms
- 1 large onion or two small
- 120 g white rice
- 1 tsp salt
- 1 tsp vegetable soup seasoning
- 1/4 tsp black pepper or more to taste
- 250 ml soy drink unsweetened
- 1,3 l water for cooking
- parsley to sprincle on top
- 1 tbsp extra virgin olive oil or flaxseed oil, optional
Instructions
- Wash and clean the mushrooms. Crush them with hands and add to a big pot.
- Wash the rice and add it to the pot as well.
- Peal and cut the onion to cuarters, add it to the pot.
- Add water, salt, pepper, and vegetable soup seasoning to the pot and cook everything for 20 minutes.
- Once everything is cooked, use an immersion blender to blend everything to a creamy consistency. Add soy drink and mix everything.
- Optionaly, add oil and mix well.
- Serve soup with some parsley sprinkled on top.