Our Smart Green Cookbook

Mushroom Soup

Prep time: 25 min | Total time: 55 min |

Conservation: 3 days | Freezable

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Allergens:

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In a big pot, warm up the olive oil and vegan butter and saute the onion until transparent.

Add the garlic and cook for a minute.

Add the mushrooms and cook for 5 minutes, stirring occasionally.

Sprinkle the flour over the mushrooms and stir well.

Pour in the red wine and cook for 2 minutes.

Add the vegetable broth and soy sauce and thyme and bring to a boil.

Reduce the heat and let it simmer covered for 20 minutes.

Transfer 1/3 of the soup to a blender and blend until smooth.

Return the blended soup to the pot and stir well.

Add the ground black pepper to taste