Mushroom soup in 30 minutes!
A super easy recipe with rich texture and unique rosemary and nutmeg aroma.
Vegan, fasting and vegetarian.
Mushrooms have a very special place in vegan cuisine. We can use them to make amazing dishes, from Greek traditional souvlaki with gyros and Wellington, to mushroom no-meat balls, vegan loaf in the oven, kebab and Chinese soup.
Of course, this doesn't mean that we should underestimate daily and conventional recipes, which are delicious and super easy. Such as mushroom risotto, raw vegan salads, pasta with mushrooms and garlic in a creamy sauce or with asparagus, roasted oyster mushrooms and potatoes, grilled mushroom and vegetable skewers.
So today, we have another every-day and super easy recipe with mushrooms. Vegan mushroom soup! We use almond milk and we give a unique aroma to our soup with rosemary, nutmeg, and black pepper. If you want to add a note of freshness, but also color, garnish it with chopped parsley.
Our soup has a rich texture, but it is not velvet, as we do not blend our ingredients. The mushrooms are cut into thin slices and the broth has a wonderful rich texture, as we adjust its thickness with the cornflour at the end of cooking.
Sautéing the mushrooms with the onion, garlic, and rosemary really makes our vegan soup stand out.
Enjoy it as a main course, but also as an impressive first course for your festive dinner tables.
This post contains affiliate links. If you make a purchase, we get a percentage, at no extra cost to you. As an Amazon Associate, allaboutvegans.com earns from qualifying purchases.
Mushroom soup with rosemary and nutmeg in 30 minutes (fasting and vegan)
- Finely chop the onion and garlic. Clean the mushrooms with a damp towel, cut them in half, and then into slices.
- Heat the olive oil in a pan, over medium to high heat, and sauté the onions with the rosemary for 2 minutes. Add the mushrooms and continue sautéing for 5 minutes. Add the garlic and continue for another 2 minutes.
- Dissolve the corn flour in half a cup of warm almond milk from the pan. Then put it back together with the mushrooms and simmer for 5 minutes or until the soup slightly starts to thicken.
- Serve it warm as a first or a main course. You can garnish with chopped parsley, freshly ground pepper or croutons. It is accompanied wonderfully with white wine.
- To make the mushroom soup more presentable, you may use very small slices of mushrooms. If the mushrooms are large, cut them first into quarters and then into slices.
- Instead of a pan, you can use a wok or a non-stick pot.