So who wants another vegan-friendly recipe that even non-veggies (providing they are funghi-fans) will like? Everyone, right? Good.
This soup is really velvety and creamy and it’s really simple to pull together. Cheap too. As the mushrooms are cooking your kitchen will smell like a damp forest, which I’m personally pretty into and this is great for frosty winter evenings and during dinner parties with your pals. I’ve also discovered that it’s nice even when it’s super muggy – truly a soup for all the seasons.
This soup is a VEGANIZED BBC Goodfood recipe and will make around four hearty main meals if you have lots of bread or croutons to hand, or will make a good first course on its own.
400g(at least) mixed mushrooms, roughly chopped
25g dried porcini/wild mushrooms
25g non-dairy butter/margarine or a few “glugs” of olive oil
1 onion, chopped
1 garlic clove, sliced
Thyme (fresh or dried depending on what you prefer/have to hand)
850ml vegetable stock
200ml Oatly Oat Fraiche
Bread or Croutons to serve.
Method (for four people)
a/ Bring a kettle to the boil, place the dried mushrooms in a bowl and pour the boiling water over them so that it just covers the completely.
b/ In a large saucepan heat the butter/oil and then gentle fry the onions, garlic and thyme for around 5 minutes.
c/ Drain the porcini/dried mushrooms – reserving the juice – and add to the pan along with the chopped mixed mushrooms (if you have a bit more than 400g throw ’em all in the pan I say!) and cook for around 5 minutes.
d/ Pour over the stock and the reserved juice from the dried mushrooms and bring to the boil. Simmer for around 20 minutes or so.
e/ Stir in your Oatly oat fraiche and then, using a hand blender or liquidiser, blitz your soup so it’s as smooth as you like it.
f/ I served my soup alongside toast with a new Flora spread I found in Tesco – which is walnut flavoured – and worked well with the earthy, nutty mushrooms. It’s also nice with a bunch of croutons and a drizzle of (oat or soy) cream or truffle oil. Bon appetit!