Vegan Mushroom Soup

Ingredients

• 500 g mushrooms
• 2 shallots
• 1 tbsp Olive Oil
• 2 tsp lemon juice
• 0.5 l vegetable broth
• 150 g plant‑based cream substitute
• 0.5 bunch Parsley
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the shallots, then sauté them in a pot with olive oil over medium heat. Clean the mushrooms, set aside 100 g, roughly chop the rest and drizzle with lemon juice. Add the chopped mushrooms to the onions and cook until the liquid evaporates.

2. 2.

   Blend the mushrooms in a mixer and mix with the vegetable broth. Transfer to a pot and bring to a boil. Stir in the plant‑based cream substitute and season with salt and pepper. Finely slice the remaining mushrooms into thin strips and fold them in.

3. 3.

   Wash, dry, shake off excess water, finely chop the parsley and stir it in. Garnish the vegan mushroom soup with parsley and serve warm.