Creamy Mushroom Soup with Spring Vegetables
This was a lovely soup to have on a fresh spring day.
Serving Size: 4
Ingredients:
- 2 tablespoons olive oil
- 1 large carrot, peeled and chopped in small pieces
- 1 leek (or 2 spring onions) cut in small pieces
- 1/2 sweet bell pepper (I used a yellow one), cut in small pieces
- 1/2 lb. mushrooms, sliced or quartered
- 1 cup fresh peas
- 5 – 6 fresh asparagus spears, cut in small pieces
- 3 tablespoons all purpose flour
- 4 cups water
- 2 vegetable bouillon cubes
- 1 teaspoon Italian herbs
- 1/4 cup soy cream
Directions:
- Peel and cut the carrot.
- Cut the leek and the bell pepper.
- Slice or quarter the mushrooms.
- Prepare the asparagus pieces.
- Heat the oil in a large soup pot.
- Add the carrots and saute until they begin to soften. Add the sweet bell pepper pieces and continue sautéing, stirring so that they do now brown.
- Add the mushrooms and leek.
- Mix all well to blend the flavors and coat with oil.
- Add the water and bouillon and cook until the vegetables are soft.
- Mix the flour with a bit of water in a bowl to make a liquid paste.
- Add the soy cream and blend well. Add this to the soup and stir.
- Add the peas and asparagus and gently cook until the soup has thickened (3-5 minutes).
- Season to taste with additional salt and pepper as needed.
Author: Chris Walker.
This entry was posted on Wednesday, May 25th, 2011 at 7:41 pm. It is filed under Asparagus, Bell Pepper, Carrot, Leek, Mushrooms, Pea, Soups.
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Very nice soup. Looks really delicious so I’m gonna also cook it
what do you mean by soy cream? soy creamer (like for coffee) or soy sour cream…and what brand? please elaborate. Soup looks delicious.
Hi Velva,
Thank you for your questions. We have a product found in Europe called soy cream. It could be considered like a soy coffee creamer, although sold more for baking and not found near the coffee creamer area in the stores. It would not be similar to a soy sour cream. We are not able to get that product if it exists. The brand that we find here is by Alpro. It is thicker that soy milk, but not as thick as soy yogurt. It is pourable. Possibly you could thin down some soy yogurt with soy milk and get approximately the same consistency. But the soy yogurt usually has a rather tangy flavor. The soy cream has a mild “creamy” flavor ..like a thick soy milk.
thank you for your prompt reply. i did not realize you were in Europe. would love to get some of your soy cream. we have a company here, Tofutti, that makes wonderful soy ice creams, soy cream cheese and soy sour cream.
Hi Velva,
Although I’m American, I came to Europe a while ago. Yes, we can get the Tofutti cream cheese here at a very high price
As we can not so many things, I usually wind up making them myself. Often I’ll strain soy yogurt through a cheesecloth so that the water goes off, and hen the soy yogurt becomes much thicker. For some recipes, then ad cashew nut butter, and seasonings depending on whether it’s to be a savory dish, or a sweet. It’s only a bit of time and trouble, and much cheaper.
Love all the veggies in this recipe…will make this for when my mom and dad visit
Hi Kirsten,
Thank you for your nice comment. This is a nice soup. It’s not difficult to make, and the fresh veggies taste so nice it. I hope you all enjoy it as much as w did.
One of my favorite soup recipes! All the veggies taste phenomenal. We were making this when asparagus was out of season and chose to omit it, the taste as just as good so don’t be afraid to omit some of the ingredient if need be.
On a separate occasion I made this using fresh King Trumpet mushrooms (thick slices)… absolutely phenomenal. Because of the creamy thickness of the King Trumpets it seems like the soup is made with scallops. Adds a nice complexity to the soup.
Hi Ivan,
I hope more people give it a try and enjoy it as much as we have.
Thank you for your nice comment. We’re glad you enjoyed the soup, and yes..it is a very adaptable recipe