Taking creams is an easy and delicious way to incorporate more vegetables into your diet. They are quick to prepare and they are also very versatile, since you can take them for lunch or dinner. This mushroom cream is perfect for cold winter days, it is also very light and satiating.

I made this recipe with white wine and homemade vegetable broth, two “secret” ingredients that make this vegan cream even tastier. In addition, I have used non-dairy milk, specifically coconut milk, to give it a much creamier texture and a wonderfully smooth taste.

Ingredientes

Scale

  • 12 cucharadas de mantequilla vegana o aceite 
  • 1/2 cebolla, troceada 
  • 2 dientes de ajo, troceados 
  • 450 g de champiñones (1 libra), troceados
  • 1/4 taza de vino blanco (65 ml), opcional
  • 1 cucharada de harina
  • 2 tazas de caldo de verduras (500 ml)
  • 1 cucharada de tomillo seco
  • 1/2 cucharadita de sal
  • 1/2 cucharadita de pimienta negra molida
  • 1/2 taza de leche de coco (125 ml), puedes usar otro tipo de leche

Instructions

  1. Put the butter or oil in a pot and when it is hot add the onion and garlic. Stir and cook for 1 to 2 minutes over medium-high heat, stirring occasionally.
  2. < span style="font-weight: 400">Add the mushrooms, stir and cook for about 5 minutes over medium-high heat or until they start to brown, stirring occasionally.
  3. Add the white wine and cook over high heat for 1 to 2 minutes, stirring frequently.< /span>
  4. Add the flour, stir and cook over medium heat -high for about 2 minutes, stirring frequently.
  5. Add the vegetable broth, thyme, salt and pepper, stir and cook over medium heat for 15 minutes.
  6. Add the coconut milk, stir and cook for another 2-3 minutes.
  7. You can serve the soup as is, fully blend it, or partially blend it, which is what I did. It depends on the consistency you’re going for.
  8. It works immediately or store leftovers in the fridge for about 5-7 days.

Notes

  • You can use any type of mushroom or mushroom.
  • Vegan butter or margarine gives a richer touch to the soup than oil, but any kind of oil is fine.
  • White wine is not essential, but it gives it a very good to soup. If you don’t want to use it, just omit this ingredient.
  • Any kind of flour will do, even cornstarch or any other starch.
  • I love to accompany this cream of mushroom soup with bread, especially with this delicious garlic bread.
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