Alpro Crème de la Crème Mushroom Soup
Over a year ago
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Ingredients
- 50g dried Porcini mushrooms
- 1 banana shallot, finely diced
- 2 cloves of garlic, crushed
- 1 sprig of thyme
- 1 tbsp Olive oil
- 450g mixed mushrooms, roughly chopped (chestnut, oyster and button)
- 1½ pints chicken or vegetable stock
- 200ml Alpro Cream alternative (plus a little extra for garnish)
- Handful parsley, chopped
Accompaniment
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Description
MyDish: Once you’ve made your own, you’ll never open a carton again! Alpro Cream alternative adds that silky smoothness so essential to the perfect soup.
Method
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1
Pour 100ml of boiling water over the porcini mushrooms and leave to soak.
Heat olive oil in a large heavy-based pan over a medium heat. Add the shallot, garlic, thyme and fresh mushrooms. Continue cooking for 5 minutes until the mushrooms have reduced in volume by about half. Add in the stock and porcini mushrooms along with the soaking liquid.
Continue cooking for a further 20 minutes before adding in the Alpro soya cream and blitzing with a hand blender.
Ladle into soup bowls and finish off with a drizzle of cream and a sprinkle of parsley.
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