Creamy Mushroom Soup with Lemon and Thyme
January might be the most cheap month of the year, but just because it is, let not slack on the deliciousness of food.
Due of a really good discount on plantbased cooking creams in my favorite supermarket, I ended up buying loads of them. The rain was pouring outside, it was cold and it didn’t take me long before I decided to cook a warm, comforting soup with this cooking cream. Because if there’s one thing I’ve learned about Januarys, it is that all January days need a little bit of extra comfort. With a little bit of button mushrooms and a little bit of magic, I created one of the most delicious soups I have ever eaten. I am not biased because I made it myself. It’s really true, it’s so delicious. With a little bit of fresh thyme, some lemon juice, grated cheese and some grilled ciabatta bread on the side of the soup, this made my dinner experience a delicious one today. So who’s in for a delicious creamy, all vegan mushroom soup?
How to make the most simple and delicious mushroom soup?
It doesn’t have to be difficult to get delicious. This creamy mushroom sou was the proof of it. I made it earlier today and it became one of my favorite soups I have ever tasted straight on. I am using button mushrooms for my soup but you can use and add other mushrooms with a quiet neutral flavor too to the soup.
How to serve this Creamy Mushroom Soup?
This soup is best served when being garnished with fresh thyme, some drops of lemon juice, grated cheese (preferably something similar to Grana Padano or Parmigianno) and with a slice of bread on the side. I have grilled my fresh ciabatta bread in a pan with a little bit of olive oil and sea salt. So simple and yet so delicious. I really recommend you to try this out.
Do you want to get this recipe in video?
Some people prefer getting their recipes set-by-step shown in videos. I got your back! Press here to get to my instagram reel where you can see me cook this simple recipe.
Looking for some kitchen props?
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Here we have a Jamie Oliver Tefal skillet. It’s an all round skillet that works great for recipes like a mushroom soup like this.
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THIS RECIPE IS:
Vegan
Gluten free (if using gluten free plant based cream)
Nut free
Simple to make
Super creamy
Good lunch box food
Good to eat both warm and cold (but preferably eaten warm)
Suitable to both kids and adults
Can be eaten as a first course meal
Just as great for weekday dinners as it is to a more exclusive fine dining
Creamy Mushroom Soup with Lemon and Thyme
INGREDIENTS:
2 tbsp butter*
1 yellow onion
1 big garlic clove
250 g button mushrooms
500 ml plantbased cooking cream
6 dl vegan bouillon*
2 tbsp conc. vegan or mushroom fond, can be excluded
White Pepper and possibly salt
Fresh thyme for serving
Lemon for serving
Grated cheese, preferably something similar to grand padano or parmigianno
HOW TO MAKE:
Heat a skillet and melt the butter. Chop the onion to smaller pieces and fry them soft.
Add finely chopped garlic and the mushrooms. If the mushrooms are big slice or cut them to smaller pieces. I had mini mushrooms so I kept them as they were.
Let the mushrooms, onion and garlic fry for a few minutes so all the flavors get combined.
Add the cooking cream and bouillon. Add the fond and let it simmer for 10 minutes. If the soup is watery (that depends on the cooking cream) add a little bit of potato starch combine with water.
If you want to, you can mix the soup completely creamy with a stick blender. I prefer having the mushrooms in bites.
For serving serve with fresh thyme, some few drops of lemon juice and grated cheese. If necessary add a little bit of white pepper too.
NOTE:
All of the dairy products I have used In this recipe are plantbased.