Creamy Mushroom Soup
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
Jasmina
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.