Vegan mushroom cream soup

In my next post, I wanted to create a recipe that’s quick, easy, vegan and mainly focuses on the flavor and texture of mushrooms! 

To make this simple but outstanding soup, I used:
Black Pearl King for its earthy flavor
Yellow Oyster to add some smoky touch to it
Golden Enoki not only for its peppery taste, but because once it’s cooked than blended, it gives the dish more of a creamy texture
And lastly, I added some Chestnuts for their nutty flavor. The mushroom bouquet’s other half will be used later as a decoration on the soup. Even after sauteeing it, they stay crispy!

What a nice blend of flavors! Earthy, smoky, peppery, nutty! Miam!

Ingredients for 4 portions:
- rice cream
- 1 onion
- 2 cloves of garlic
- 1 pound of mushroom mix : black pearl king, yellow oyster, enoki, chestnut
- 1 turnip (you can replace it with potatoes)
- oregano
- oil
- salt, pepper
- vegetables broth (or water)

- optional: 2 slices of bread, cheese

Start with cutting all the ingredients, onion, garlic, turnip, mushrooms. Put aside some of the chestnut mushrooms for decoration.

Sauté them in some oil for a few minutes, then add some salt, pepper, and oregano.

Pour over enough broth or water to cover your vegetables and mushrooms. Let it cook for about 20 minutes, then blend it with a hand mixer. Add some more salt, spices of your choice and the rice cream. Leave a few milliliters of cream for decoration! 

Let it cook for about another 5 minutes.

In the meantime, sauté your remaining chestnut mushrooms in a pan on medium-high heat for 4-5 minutes. 

Your soup is ready to be served!

As a decoration, I used some more pepper, the remaining rice cream and added the sautéd mushrooms. You can serve it with some toasted bread, croutons or add some cheese to it.

Bon appétit!