Creamy Mushroom Soup – Vegetarian

Who doesn’t love a big bowl of creamy soup on a cozy fall day? This vegetarian cream of mushroom soup is rich, comforting, and packed with flavor, without any of the fuss. It’s super easy to make, and trust me, it won’t give you any headaches in the kitchen.

Just a few simple ingredients and you’ll have a warm bowl of goodness ready to enjoy. Whether you’re curled up with a book or hosting friends for a casual dinner, this soup is your new go-to for cozy vibes.

Grab your favorite mushrooms and let’s get cooking!

Ingredients:

• 1 kg brown champignon mushrooms (I used brown ones)
• 1 small can of condensed milk unsweetened (about 300-350 ml)
• A few potatoes
• 100 g butter
• A few cloves of garlic
• 2-3 onions
• A bit of olive oil
• 1.5 – 2 liters of vegetable or chicken stock
• Sour cream, almond flakes, and mint leaves for serving (optional)

Preparation:

Clean the mushrooms, remove the stems, and slice them into quarters. Peel and quarter the onions. Keep the lard whole. Wash and peel the potatoes, then cut them into 4 or 6 pieces, depending on their size.

Place all the cleaned and chopped vegetables into a pot, then pour in the stock and enough water to cover them. Bring everything to a boil and cook until the potatoes are tender. Once cooked, strain the vegetables, keeping the liquid in the pot. Add a few teaspoons of olive oil, butter, and the condensed milk to the strained vegetables, then blend until smooth. Gradually add the reserved broth, one ladle at a time, until the soup reaches your desired consistency.

Garnish with sour cream, almond flakes, and fresh mint leaves.

It’s the perfect dish for those chilly fall or winter days, and it’s absolutely delicious. Plus, it’s super simple to make.

Any leftover soup? Just pour it into a bag and pop it in the freezer; it’ll make a fantastic base for your next batch of soup!

If you try the recipe, let me know how you liked it! 😊

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