Creamy mushroom soup
This little mushroom soup is really enjoyable in the evening. You can serve it with toast if you feel like it. The brown mushrooms have a particular flavor, gentle and strong at the same time. A real treat...
Equipment
Hand blender
Blender (opt.)
Cooking food processor (opt.)
"opt." means that the equipment is optional. You can use it if you want to, to go faster or to batch cook.
Ingredients
- 500 g brown button mushrooms - you can use white ones but the taste will be a little different
- 1 onion - small
- 1.5 stock cube - chicken or vegetable for a vegetarian version. (If using stock powder: 1 stock cube is meant for 500 ml of water.)
- 500 ml water
- 2 parsley sprigs
- 200 ml rice milk
- ⅛ tsp guar gum - or guar fiber (⅛ tsp = a good pinch)
Instructions
- Clean the mushrooms and cut them in two or four, depending on their size.
- Peel a small onion and cut it in four.
- Rinse the parsley sprigs and leave them aside.
- Put the onions, stock cubes, mushrooms and water in a large saucepan, bring to the boil and cook over low heat for 20 minutes. If using a cooking food processor, select a velvety soup program.
- Once cooked, add the parsley, the rice milk and the guar gum and blend well.
Notes
TIP: Some health food stores sell ready-to-cook rice creams, which can replace the rice milk and the guar gum. These can help if you don't have much time.
Nutrition
Calories: 69 kcal | Carbohydrates: 14 g | Proteins: 4 g | Fats: 1 g | Saturated fats: 1 g | Cholesterol: 1 mg | Sodium: 392 mg | Potassium: 600 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 42 IU | Vitamin C: 3 mg | Calcium: 40 mg | Iron: 1 mg
