Now is the time for picking mushrooms, just make sure to do it safely. You can use them in this tasty mushroom soup. Those who don’t pick mushrooms in the wild can buy them like I did. Just use your favourite type.
400 g chestnut mushrooms (or any other type you like)
3 garlic cloves
1 tsp Herbes de Provence seasoning, from Kryddhusid (if you are not living in Iceland you can use something similar. This one includes rosemary, za´atar leaves, timian, basil, marjoram and oregano)
1 stem thyme
1 stem rosemary
1 dl white whine (optional)
1 l oat milk, from Oatly (you can also use almond milk)
500 ml oat cream, from Oatly
1 tsp tapioca
2 tbsp nutritional yeast
olive oil for frying
salt and black pepper
This recipe is sponsored by Kryddhusid and Oatly.
Rinse and chop the shallots and garlic finely. Rinse and slice the chestnut mushrooms. If you’ve been picking mushrooms in the wild use them by all means. Just make sure they’re not poisonous.
Use a large stock pot and fry the shallots and mushrooms for a bit in olive oil. Add the garlic and fry a bit longer, make sure it doesn’t brown. Also add the Herbes de Provence seasoning towards the end of the frying.
Pour in the white wine and boil it down. If you don’t use the white wine, with or without alcohol, skip this step.
Pour in the oat milk and oat cream and the herbs as well. Let the soup simmer on low heat for about 20 minutes.
Blend the tapioca with a splash of water and stir until there are no lumps. Stir it into the soup and let it simmer further for about 1-2 minutes.
Note that in Europe the oat milk and cream from Oatly are not made from oats that are 100% gluten-free. My tummy doesn’t get upset but it might affect others with gluten intolerance. You can substitute with almond milk and the solid part of full fat coconut milk. Same amount of almond milk but the brands of coconut milk are very different so you’ll just have to improvise and find out what works.
To make a festive version of this soup you can use port wine instead of white wine.
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