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Champignon Cream-Soup

Champignon Cream-Soup step-by-step recipe |
"Cooking this mild and yummy vegan cream-soup is incredibly easy. This soup is marvelously delicious, my family loves it so much!
In this recipe champignons can be replaced with boletes."

Ingredients Serves 6

  • 10.5 oz/300 g champignons
  • 21 oz/ 600 g potato
  • 1 onion
  • 2 cups soy milk
  • Salt, pepper to taste
  • 3 tbs oil
  • Small bunch dill


  1. Peel the potatoes, cut them into medium-sized pieces.

    Champignon Cream-Soup
  2. Place the potatoes into a pan, cover with water, bring to a boil, and cook over medium heat until potatoes are very soft. About 7 minutes.

    Champignon Cream-Soup
  3. Drain and mash potatoes with a fork.

    Champignon Cream-Soup
  4. Peel and cut one medium onion finely.

    Champignon Cream-Soup
  5. Cut the mushrooms into slices.

    Champignon Cream-Soup
  6. Heat the oil in a frying pan over medium heat, add the onion and saute for 2 minutes.

    Champignon Cream-Soup
  7. Add the mushrooms, stew under the lid untill all mushroom liquid disappears, about 10-15 minutes. Stir occasionally.

    Champignon Cream-Soup
  8. Blend mushrooms and onion.

    Champignon Cream-Soup
  9. Place mushroom puree and mashed potato together, add soy milk, a cup of water, salt and pepper to your taste.

    Champignon Cream-Soup
  10. Blend untill perfectly smooth. Serve with chopped dill on top.

    Champignon Cream-Soup

Author: vegelicacy

Posted on: 19 August 2013

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Diet type: vegan
Category: first course
Difficulty: easy
You will also need: -

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