Mushroom Soup

Prep time: 25 min
Total time: 55 min
Keeps: 3 days
Freezable
Party favourite

Allergens: GlutenSoy

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Portions

3 tbsp extra virgin olive oil
3 tbsp vegan butter
1 yellow onion
4 garlic cloves
1 lb mushrooms
1/4 cup all-purpose flour
1/4 cup red wine
3 cups vegetable broth
1 tbsp soy sauce
1 tbsp fresh thyme
1/2 tsp ground black pepper

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Dice the onion, press or mince the garlic, and slice the mushrooms.

Heat the oil and vegan butter in a large pot over medium heat (6/9). Sauté the onion for about 5 minutes, until translucent.

Add the garlic and cook for 1 minute.

Add the mushrooms and cook for 5 minutes, stirring occasionally.

Sprinkle the flour over the mushrooms and stir well.

Pour in the red wine and cook for 2 minutes.

Add the vegetable broth, soy sauce and thyme and bring to a boil.

Reduce the heat, cover and simmer for 20 minutes.

Blend a third of the soup until smooth, then stir it back into the pot.

Season with pepper and serve.

Nutrition per portion

Calories: 270
Carbohydrates: 19 g
Protein: 5 g
Fat: 20 g
Iron: 3.1 mg
Calcium: 31.0 mg

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