Vegan mushroom cream soup

Ingredients

• 340 g Brown mushrooms, cleaned, chopped
• 600 ml Vegetable stock
• 110 ml Almond cream
• 2 tbsp Olive oil
• 2 pcs Onion, peeled, chopped
• 4 tbsp Parsley, fresh, chopped
• 2 clove Garlic
• 1 tbsp Sweet red paprika powder
• 2 tsp Dill weed, fresh, chopped
• 1/4 tsp Salt

Method

1. Heat up the olive oil in a pot, add the cleaned and diced mushroom.
2. Add the herbs, bay leaf, salt, pepper and vegetable stock.
3. Boil it until gets soft.
4. Take aside the herbs, purée the soup with the robot mixer or a blender.
5. I prefer this soup with cream, so I usually add the almond cream at this point and carefully cook it on low heat because the cream can may curdle on high heat.
6. At the end, add the chopped parsley and taste it if it needs more salt or pepper.