International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan Soups - Hot and Chilled
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

'Creamy' Mushroom Soup
From Derek & Rhian Jones - Wales

(Serves 4 - 6):

  • 12 ounces Mushrooms
  • 1 pint of Soya Milk
  • 1 pint of water
  • 1 tablespoon of finely chopped fresh parsley
  • 1 1/2 ounces of soya margarine
  • 3 tablespoons of unbleached white flour
  • salt & pepper
  • Garlic Salt to taste
Slice and chop the mushrooms into small pieces about the size of a garlic clove.
Put the mushrooms and the water into a saucepan, bring to boil and simmer for a few minutes.
Strain the mushrooms and set aside, keep the stock.
Melt the margerine in a large saucepan and stir in the flour and cook gently for a few minutes until a smooth paste is formed.

Keep the pan on the heat and add the mushroom stock and the soya milk to the flour a little at a time stirring continuously to avoid lumps.
Add the chopped parsley and the seasonings and simmer for 10 minutes stirring occasionally to avoid sticking.

Add the cooked mushrooms and adjust the seasoning to taste.
Reheat the soup but do not boil.
Serve immediately.
If you want a 'creamier' soup stir in some soya cream before serving.