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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