11 October 2020

Vegan Cream of Mushroom Soup


200g chestnut mushrooms

50g shitake mushrooms

4 stalks celery

2 shallots

350ml hot water

150ml oat cream

1 low salt mushroom stock cube

half tsp ground thyme

All organic ideally


Wash and slice the mushrooms. Chop the celery and shallots. Mix the mushroom stock and thyme into the hot water. At this point I add all ingredients into my soup maker but if you want to use a pot first fry the shallots and celery in a little oil, then add the mushroom and once soft add in the stock,thyme, hot water and oat cream. Allow to simmer for 20 minutes. Enjoy 🙂