Creamy mushroom soup or is it already autumn again? Yes, it can happen that quickly and the third season is already upon us. At the moment it is raining cats and dogs here and the forest is wrapped in its typical morning haze. We live near the Danube here and in autumn it is often foggy until noon. Then, when I talk to friends in Munich on the phone, I’m often envious when they tell me about bright sunshine. Nevertheless, the fog has something beautiful, just like every season and weather situation. In any case, I’m really looking forward to fresh mushrooms. I would suggest we start this fall with a wonderful mushroom soup. I made them with mushrooms, however any fresh mushrooms of choice will work here. Maybe you have already collected some in the forest? Feel free to let me know in the comments.

Creamy vegan mushroom soup

Diese Suppe ist an Einfachheit wieder einmal nicht zu überbieten. Sie ist schnell gemacht und besteht aus wenigen Zutaten, die überall leicht zu finden sind. Die einzige exotische Zutat sind die Cashewkerne, aber auch die bekommt man mittlerweile in jedem gut sortierten Supermarkt. Fangen wir an mit dieser leckeren Suppe. Zunächst erhitze ich eine Pfanne und gebe ein wenig Öl hinein. Es gibt auch die Möglichkeit ohne Öl zu kochen, als Ersatz eignet sich ein wenig Gemüsebrühe oder Wasser. Dazu kommen Zwiebel und Knoblauch, die unter Rühren angeschwitzt werden. Als nächstes kommen die Champignons dazu, die so lange mitbraten dürfen, bis sie glasig sind. Am Schluss wird das Ganze mit Gemüsebrühe abgelöscht, mit einigen Thymianzweigen und Pfeffer verfeinert und darf 15 Minuten köcheln.

Let’s move on to the refinement options, because depending on your taste, there are various add-ons that you can use:

Tamari or soy sauce
Miso (light miso is best here)
Dried porcini mushrooms for an even more intense flavor
Lemon juice
Nutmeg

TIP: dried porcini mushrooms are not cheap, but give a wonderful flavor even in small quantities. Click here for my favorite product https://amzn.to/3QDYT6p

Vegan soup, made quickly and easily

You can hardly go wrong with this soup because it’s really easy to make. I especially like them as an appetizer or as a main dish with a slice of sourdough bread, gluten-free bread and a tossed salad. Maybe you are lucky enough to get fresh porcini mushrooms directly from the forest, that would of course be the absolute highlight.

For decoration I like to use some chili flakes, fresh thyme sprigs and black sesame seeds. The classic version would be to sprinkle fresh parsley, coarsely chopped over the soup. Maybe you have your very own variant to refine the soup? Then feel free to let me know.

If you’re in the mood for a different autumnal soup today, here are some suggestions for you:

The creamy vegan mushroom soup is:

Warming
creamy
aromatic
filling
Quick and simple

Are you ready the delicious and tasty, vegan and aromatic soup? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.

VEGANE VIBES – "BE HEALTHY, BE HAPPY, BE VEGAN“

Creamy vegan mushroom soup