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A guide to healthier shopping and eating
Dairy-Free and Delicious – Recipes to Get You Started
Quick Creamy Mushroom Soup
Serves 4
A classic and classy soup.
35 minutes: 10 minutes preparation, 25 minutes cooking time.
1 tbsp olive oil
340g/12oz mushrooms, sliced
½ cup minced celery leaves
2 tbsp dry sherry
3½ cups vegetable stock
2 tbsp fresh parsley, minced or 2 tsp dried
½ tsp fresh thyme, minced orapinch
of dried
Salt and black pepper
Soya sauce (such as Kikkoman, Sanchi or Clearspring) to taste
1 cup soya milk
Soya cream to serve
- Heat oil in large saucepan over a medium
heat.
- Add mushrooms and celery leaves and
cook, stirring, for 5 minutes.
- Add sherry,
stock, parsley and thyme and simmer for 15 minutes.
- Season
with salt and pepper.
- Remove from heat.
- Taste soup and add
a little shoyu if necessary.
- Whizz up the
soup in a blender or food processor.
- In
a small bowl, combine the soya milk with ½ cup
of soup, blending well.
- Stir the mixture
into soup and serve in individual bowls, each with a swirl of soya cream
on the top.
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