Healthy Mushroom Soup

Course Lunch, Soup

Cuisine Dutch

Prep Time 10

Cook Time 30

Servings 4 servings

Remove the outer layer from the garlic and onions. Chop the garlic in even slices and the onions in even cubes. Clean the mushrooms (for the soup) and cut those in half/halves.The other mushrooms (for the topping), you can cut into slices.

Heat some olive oil in a cooking pot, whereafter you can add the garlic, onions and mushrooms. Cook this until the mushrooms are browned and the onion is glossy.
Then add a splash of madeira. When the madeira has been dissolved, you can add the cauliflower, thyme, stock and bay leaves. Bring everything to a boil and let it cook until the cauliflower is cooked through.
In the meantime you can cook the topping mushrooms until browned. You can either do this in the oven or in some olive oil in a frying pan.

Blend the soup until smooth. Depending on how much liquid is dissolved, you can add more water if needed.
Mix the cornstarch with 2 tablespoons of water and pour into the soup. Heat and mix the soup until the soup gets a shine and looks more like a cream soup.
Serve the soup with some chopped chives, vegan cream and the slices of mushrooms.