MUSHROOM SOUP (Turkish, Vegan, Vegetarian)


 


 



Ingredients  ( 2 servings )


12 oz (350 gr) cremini mushrooms      1 medium onion     1 bay leaf     2 cloves of garlic


Leaves of 8 stalks of fresh thyme (or 1 tsp dried thyme)     2 cups water or vegetable broth     


1 cup milk or almond milk     2 tbsp chopped Italian parsley     2 tbsp olive oil     Salt, black pepper     


Optional: 2 tbsp corn starch mixed with 2 tbsp water


Serving suggestion: Serve with freshly ground black pepper

 




Instructions


1.  Chop the onion and garlic finely.


2.  Wipe and slice the mushrooms. If you must wash them make sure to dry them.


3.  Heat the olive oil in a pot. Add the onions. Sauté on medium heat for about 5 minutes until the onions are transparent. Add the chopped garlic a minute before the onions are done. Be careful not to burn the garlic.


4.  Add the sliced mushrooms and sauté for about 3-4 minutes.


5.  Add the water (or vegetable stock). Adjust the heat to low and add the almond milk, salt, pepper, bay leaf and thyme leaves (or dried thyme). Stir.


6.  Mix the cornstarch (if using) with 2 tbsp water and add to the soup. Mix well.


7.  Simmer for about 15 minutes until the soup thickens.


8. Fish out the bay leaf.


9.  Add the parsley, mix and cover to allow the parsley to wilt.


10.  Serve with freshly ground black pepper.

 

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