Creamy Mushroom Soup

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Creamy Mushroom Soup

 

 

1 tablespoon (4 tsp) olive oil

1 brown (yellow) onion, finely chopped

2 garlic cloves, crushed

700 g (1 1/2 lb) button (-OR- flat) mushrooms, finely chopped

4 cups chicken-style stock

2 small Sebago potatoes, peeled, diced

1/2 cup vegan sour cream

1/3 cup flat-leaf parsley leaves, roughly chopped

salt and pepper, to taste

 

 

1. Combine oil, onion and garlic in an 8 cup capacity, heatproof

microwave-safe bowl. Cook, uncovered, on HIGH (100%) power for 2

minutes or until soft.

 

2. Add mushrooms. Cook, uncovered, for 5 minutes on HIGH (100%) power,

stirring after 3 minutes, or until mushrooms are soft.

 

3. Add stock and potatoes. Cover with a lid or double layer of plastic

wrap. Cook on HIGH (100%) power for 15 to 20 minutes or until potatoes

are tender.

 

4. Puree soup to desired consistency. Season with salt and pepper.

Whisk in sour cream. Heat, uncovered, for 2 to 3 minutes on MEDIUM

(50%) power or until warmed through (don't boil).

 

5. Ladle into bowls or cups. Top with parsley. Serve with toasted GF

baguette slices.

 

 

Serves 4.