VEGETARIAN

Vegetarian Cream Soup with Mushrooms and Mint

Soups | French cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegetarian cream soup with mushrooms and mint

Ingredients

Mushrooms - 28.2 oz
Cream - 8 fl oz
Rosemary - 1 tablespoon
Ground Dried Garlic - 1 tablespoon
Garlic - 1 clove
Dried Mint - 1 teaspoon
Ground Black Pepper - 1 teaspoon
Salt - to taste
Butter - 1.8 oz
Wheat Flour - 2 tablespoons
Vegetable Oil - 1 tablespoon

Step by Step guide

Step 1

Separate the caps from the stems. Cut the stems in half (lengthwise) and place them in a pot. Add one liter of water. Add rosemary and the clove of garlic. Season with salt. Cover and cook over medium heat for half an hour.

Step 2

While the broth is cooking, chop the stems and sauté them over high heat with the lid on. About 10 minutes into sautéing, juices will form; pour this into the pot with the stems. After another 10 minutes, add the caps to the stems (about 5-10 minutes before the stems are done). Cook for another 10 minutes.

Step 3

While the stems and caps finish cooking, prepare the béchamel sauce using our vegetarian broth. For the béchamel, place another pot over high heat (I don't like to dirty extra dishes, but this will save time). Add the butter, melt it, add the flour, and stir to avoid lumps. Using a ladle, scoop some broth (without mushrooms) from the pot and add it to the béchamel, continuing to stir to avoid lumps. You should add about five ladles, depending on how thick you like your cream soup.

Step 4

Drain the water from the mushrooms. Blend the mushrooms with the béchamel in a blender, then transfer the mixture back to the pot. Add the spices: dried ground garlic, mint, black pepper, salt, and cream, adjusting the thickness of the soup as needed. Simmer on low heat for about 10-15 minutes, and it’s ready to serve. The combination of dried mint, dried garlic, and black pepper will give the soup an incredible flavor - a taste of summer, freshness, and coziness.