Lovely, creamy mushroom soup - lovely for lunch with a cheese biscuit and side salad or as a starter for a dinner party!
Author: Kim's Club
Recipe type: Soup
250gm/9oz Chestnut mushrooms
600ml/20fl oz. unsweetened almond milk
1 vegetable stock cube (I use Kallo organic)
1 clove of minced garlic (you may substitute a shallot or use both if preferred)
¼ tsp white pepper
*100ml/3.5fl oz. soya cream (I use Alpro: no GMO and no rainforest harvesting)
*(Some people will not eat soy. You can substitute soy cream with extra almond milk and a bit of ghee for creaminess - or omit ghee for lower fat/calorie (6.8g fat). OR if you eat dairy use proper cream.)
Roughly chop all but 6 of the mushrooms and add to large saucepan with the rest of the ingredients. Simmer about 10 minutes until mushrooms are tender. Blend until smooth. (I use a stick blender but you can also use a food processor).
Slice remaining mushrooms and add to the soup. Heat through and serve.
(Will serve 4 as a starter/appetiser - just cut the nutrition info in half)