Mushroom and potato soup

I have been looking everywhere for a nice vegan mushroom soup recipe that isn’t creamy. (I love the creamy one but I love biting into mushroom chunks too!) And finally I found this recipe for Porcini Mushroom Soup. It looks really delicious but I only had oyster mushrooms to hand so I adapted it slightly to work with any type of mushroom and it was really yummy

Ingredients

• 2 cups of coarsely chopped mushrooms
• 1 small onion, finely chopped
• 1/4 cup extra virgin olive oil
• 1 tbsp freshly chopped basil
• 1 cup of chopped potatoes
• 3 large cloves of garlic, minced
• 4 cups of vegetable broth
• salt and pepper to taste
• 1 fresh tomato, seeded chopped

Serves 4

Method

Saute the onion in a little bit of the heated oil until translucent, about 2-3 minutes. Add the rest of the oil, the basil and the potato and cook for a further 3-5 minutes.  Add the garlic, mushrooms and vegetable broth. Stir well and bring to a simmer. Cover and leave to cook until potato chunks are soft, a further 10-15 minutes. Taste and add salt and pepper to taste. I found that I didn’t need to add salt as the broth was quite salty, but it depends on the broth that you use.

Serve and top with a little bit of the chopped tomato (especially if you use a salty broth, as this will balance the taste).

(Pictures to come soon!)