Vegan Mushroom Cream Soup

Servings: 4

INGREDIENTS:

• 50 dkg mushrooms
• 5 dkg margarine
• 1 medium onion
• 250 ml rice cream (instead of cooking cream)
• 1 piece of vegetable cube
• ½  teaspoon salt
• ½  teaspoon ground pepper
• 1 teaspoon thyme
• 1000 ml water

 

PREPARATION:

1.) Peel the onion and chop finely.

2.) Melt the margarine in a higher-walled pan and place the onion on it. Cover it and then braise it on a medium flame, until becomes soft and brown. But be careful not to burn it because it will be bitter.

3.) Meanwhile, peel the mushrooms, wash and cut together with the strain too.

4.) Put the vegetable cube in 1/2 l of water and bring to a boil.

5.) When all this is done, put the mushrooms on the onion and add the vegetable juice, salt, and season with pepper and thyme.

6.) Cover and cook it on medium heat.

7.) Once the mushrooms are cooked and become soft, remove them from the stove and mash them with a stick mixer.

8.) According to taste, all can be mashed or you can also leave 1/4 part of it in bigger pieces.

9.) Then put it back on the stove, add the rice cream and add another 2 dl of water, then bring to a boil.

10.) Serve with garlic, buttered toast, or toasted bun cubes.