Creamy Mushroom Soup

Learn how to make a creamy and tasty mushroom soup, perfect for light meals or a comforting dinner. A simple, quick, and vegetarian recipe!

Ingredients:

300 g fresh mushrooms (button, shiitake, or shimeji), sliced

1 medium onion, chopped

2 cloves garlic, crushed

2 tablespoons olive oil

500 ml vegetable broth

1 tablespoon wheat flour or cornstarch (optional, to thicken)

Salt, pepper, and nutmeg to taste

100 ml vegetable cream or coconut milk (optional, to make it creamier)

Parsley or chives for garnish

Preparation:

Heat the olive oil in a pan and sauté the onion and garlic until golden brown.

Add the sliced mushrooms and cook until soft.

Add the vegetable stock, season with salt, pepper, and nutmeg. Cook for 10-15 minutes.

Blend the soup in a blender until creamy. If you want a thicker consistency, return to the pan and add the flour dissolved in a little water.

Add the vegetable cream or coconut milk, mix and heat for another 2 minutes.

Serve hot, garnished with parsley or chives.