Dairy-free low-fat rich cream of mushroom soup
Make this rich but low-fat creamy mushroom soup with only a few ingredients and in less than 30 minutes!
Equipment
- Blender
Ingredients
- 2 cups fresh mushrooms Crimini, portobellos, chanterelles etc.
- 3-4 dried porcini mushrooms
- 1/2 cup boiling water
- 1 medium onion
- 1 large potato
- 1 tbsp olive oil
- 4 cups vegetable broth
- 2 cloves garlic
- 1-2 tsp sea salt
- 1 tbsp balsamic vinegar
Instructions
- Soak the dried porcini mushroom in 1/2 cup of boiling water for 5 minutes making sure that they are submerged.
- Mince the onion and the garlic and stir-fry in a little olive oil until translucent.
- Inspect the fresh mushrooms and remove any debris, needles. Slice them.
- Add the mushrooms to the onion mixture and the balsamic vinegar and stir to coat. Cook on medium heat for a few minutes.
- Set aside a few slices of mushrooms.
- In a separate pot, heat up the broth and add the potato that has been cubed. Cook for 5 minutes.
- Add the stir-fried mushrooms, the dry porcini and the soaking liquid to the pot. Cook for another few minutes.
- Pour everything into a blender ad pulse to obtain a smooth creamy texture.
- Serve immediately into bowls, place a few slices of mushrooms on top.
Notes
This soup goes perfectly with some croutons or slices of toasted French bread and a salad!
The best part is that you can even use it on pasta the next day so make sure to make extra, you won't regret it!
The best part is that you can even use it on pasta the next day so make sure to make extra, you won't regret it!
Tried this recipe?Let us know how it was!