Creamy Forest Delight – Vegan Mushroom Soup with Vegannett Oyster Mushrooms
The Wild Mushroom Cream Soup combines earthy flavors of fresh or frozen mushrooms with the delicate creaminess of coconut or oat milk. Vegannett Oyster Mushroom adds a special umami note to the soup, making it a warming comfort food – perfect for cold days or as an elegant appetizer.
🥣 Ingredients – Wild Mushroom Cream Soup
- 500 g wild mushrooms (fresh or frozen, reserve defrosting water)
- 200 ml coconut milk or oat milk
- 500 ml vegetable broth
- 3 tbsp Vegannett Oyster Mushroom
- 1 tbsp vegetable oil (for frying)
-
Salt & pepper to taste
👩🍳 Preparation
-
Prepare mushrooms:
If frozen, let the mushrooms thaw and be sure to keep the defrosting water. -
Sauté:
Lightly sauté the mushrooms in a pot with a little oil until they develop an intense aroma. -
Add liquid:
Add vegetable broth, coconut or oat milk, and the mushroom defrosting water. Bring everything to a quick boil. -
Refine:
Stir in Vegannett Oyster Mushroom and simmer for another 5 minutes. -
Purée:
Blend everything until creamy with an immersion blender. Season with salt and pepper.
👉 Tip: Serve with fresh herbs or a squeeze of lemon juice for extra freshness. 🌿🍋