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Mushroom soup on the menu today !

Seems a bit unexpected in Singapore, but it’s been raining so much lately, that the sky and the light in my apartment is very much like in Europe now anyway !! Plus I / we love mushrooms anyway…

The soup is really super super easy… if you have a thermomix like me, you definitely need no cooking skills at all.. and if you don’t have any, it’s the same, just follow the instructions below. And share your thoughts after you have tried it 🙂

INGREDIENTS

• 400 grs sliced mushrooms (used parisian ones) 
• 1 medium potatoes cut in small dices 
• 1 large yellow onion, chopped
• 2 to 3 cups unsweetened almond milk (or oat)
• 2 cups vegetable stock
• 1 tbsp olive oil
• 1/2 tsp ground ginger
• 2 to 3 tbsp fresh thyme 
• 3 to 4 tbsp lemon juice
• Cracked pepper and salt ( if needed)

DIRECTIONS

• Medium heat a pan and add the olive oil, then the onions, and cook until they are translucent (8 min). Add the potato, spices and herbs and stir for 2 min to coat them. Add the mushrooms and stir again for 1 min. Add the vegetable and bring to a boil. 
• Simmer over medium-high heat for about 15/20 minutes, adding 1 cup of almond milk after 10 min.
• Blend the soup with your high speed blender, add the lemon juice and then add gradually the remaining milk to get proper consistency.
• Taste and add more salt, cracked pepper, lemon,… if needed(ginger, black pepper and lemon juice), stir and serve. 
• Serve it topped with topped sautéed mushrooms, herbs, a dollop of  yogurt.