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Creamy vegan mushroom soup

theveganharmony
Extremely creamy and smooth mushroom soup
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Servings 2 people

Ingredients
  

  • 175 g fresh mushrooms
  • 1 onion
  • 2 cloves of garlic
  • 100 g potatoes peeled
  • 540 ml water
  • 10 g nutritional yeast
  • 20 g soy cream

SPICES

  • 1 bay leaf
  • 5 g dried mushroom powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon thyme

Instructions
 

  • Peel, wash and cut potatoes into small pieces.
  • Peel and chop onion and garlic and put in a pot along with 40 ml of water. Bring to a boil and then cook for about 5 minutes. Add sliced potatoes and fry for about a minute.
  • Add sliced mushrooms and fry for another 1-2 minutes.
  • Add 500 ml of water and all the spices and bring to a boil. Cook over medium heat for about 25 minutes.
  • When vegetables are cooked, blend them into a smooth, creamy soup with a stick mixer or in an electric blender.
  • Pour it back into the pot, add nutritional yeast and soy sauce, mix and serve.