Vegan Mushroom Cream Soup

Ingredients

• 1 onion
• 200 g waxy potatoes
• 250 g mixed mushrooms (e.g., button, porcini, oyster)
• 2 tbsp margarine
• 100 ml dry white wine (vegan)
• 600 ml vegetable broth (vegan)
• 1 blue potato
• plant fat for frying
• Salt
• handful dill
• 200 ml plant-based cream that can be whipped
• 0.5 lemon (juice)
• pepper from the mill
• sugar
• nutmeg

Instructions

1. 1.

   Peel and finely dice the onion. Peel and cube the potatoes. Clean and chop the mushrooms. Sauté the onion in hot margarine. Add the potatoes and mushrooms and cook briefly. Deglaze with wine, add broth and simmer for about 20 minutes until vegetables are very soft.

2. 2.

   Meanwhile peel the blue potato and slice it thinly. Pat dry and fry in hot fat. Drain on paper towels and lightly salt.

3. 3.

   Rinse the dill and shake dry. Stir half of the cream into the soup, then remove about a third. Add dill and puree finely. Puree the remaining soup as well. Pass both soups through a fine sieve into new pots. If needed add more broth. Season each with lemon juice, salt, pepper, sugar, and nutmeg. Whip the remaining cream until stiff. Fold 2/3 into the light soup and 1/3 into the green soup. Serve together in deep bowls with chips on the side.