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Veganská houbová polévka od . . . Je tak krémová, sametová a luxusní…

Vegan Cream of Mushroom Soup 🥣 by by
🌱 It’s so creamy, velvety and splendid, with a lot of mushroom chunks!
half cup uncooked cashews
1/Four cup olive oil
1 candy onion finely chopped
Three cloves garlic finely chopped
1 half lb cremini mushrooms sliced
1/Four cup all-purpose flour
2 hrnky zeleninového vývaru
6 sprigs thyme tied with twine
2 bay leaves
1 lžička mořské soli
1/Čtyři lžičky pepře
1 tbsp miso white or purple

1. In a small bowl and the cashews and pour in boiling water to soak. Put aside.
2. In a big pot, add the olive oil, onion and garlic and convey to medium-high warmth. Cook dinner, stirring usually till the onions have softened, about 7 minutes).
3. Add the mushrooms and prepare dinner for five to 7 minutes, then sprinkle within the flour and blend collectively. Cook dinner for two minutes, then pour in half cup of the vegetable broth and convey to a low simmer. Toss within the thyme, bay leaves, salt and pepper. Simmer the soup for five minutes, then pour within the remaining broth. Cowl and let the soup simmer for 10 to 15 minutes.
4. In the meantime, make the cashew cream: pressure the cashews and add to a high-speed blender with the miso and three/Four cup of recent water. Mix till clean and creamy.
5. Flip the warmth to low and pour the cashew cream into the soup. Stir all the pieces to mix. Scoop out the thyme and bay leaf and serve.

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