Feeling Under The Weather? Try This Plant-based Mushroom Soup Recipe

Recipe below. 🌱✨ Nourish your body and soul with my plant-based creamy mushroom soup! 🍄🥣 Perfect for when you’re feeling under the weather or the weather isn’t giving you the sunshine vibes that you need, This comforting bowl of goodness is packed with immune-boosting ingredients to help you feel better in no time. 💚 @Melissasplantbasedkitchen

Rich, creamy, and completely dairy-free, my mushroom soup is the ultimate comfort food to warm you up and make you feel cozy from the inside out.🌟


750 g chestnut mushrooms cut into chunky 0.5 – 1cm pieces
18g dried wild mushrooms
6 -7 garlic cloves minced olive oil
1 medium onion chopped finely
1 sprig of fresh rosemary Salt and pepper to taste 500ml stock (Made up of 1.5 vegan gf stock cubes)
50ml dry white wine
4 sundried tomatoes (Jarred in oil), thinly sliced
2 heaped teaspoons dried parsley
Handful fresh parsley chopped finely
1 level tsp paprika (Not smoked)
1 tsp balsamic glaze
250ml Oat Creme*

Optional – Large handful of mushrooms to fry and decorate on top

1. In a small bowl, add enough boiling water to the dried mushrooms to cover. Leave for 30 mins then, using a fine sieve, sieve the rehydrated mushroom stock into a small bowl. Make sure any sediment doesn’t transfer. Then wash the rehydrated mushrooms to remove any remaining grit and chop finely.

2. Fry onions in a little olive oil for 4-5 minutes till translucent.

3. Add the minced garlic, rehydrated mushrooms, and their stock, 4-5 finely chopped sundried tomatoes, cook for 3 minutes.

4. Add fresh mushrooms and cook until they start to reduce. Then add wine cooking for a minute or two.

5. Add veg stock, a sprig of rosemary, dried parsley, and paprika. Cook uncovered till the rehydrated mushrooms are soft.

6. Cool soup then remove half to blend. Then re add it to the soup. This will make it extra creamy. Add salt and pepper to taste.

7. Then add up to 250ml of Oat crème.* Soup should be medium thick rather than thin.

8. If adding crispy mushrooms on top, then fry in a dry frying pan, giving the mushrooms some space, cook on one side for a few minutes then turn and crisp the other side.

9. Serve with hemp seeds/toasted pinenuts and a sprinkle of parsley

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