Creamy button mushroom soup
This recipe is from the book "Fast vegetarian foods" (Kiiresti valmivad taimetoidud), published in Estonia in 1999. This soup is rich and very filling.
Ingredients
1,5 onion, chopped
400 g fresh button mushrooms, sliced
100 g peeled almonds
0,5 - 0,7 l vegetable stock
1 tbsp paprika powder
the juice of half a lemon
handful of fresh dill, finely chopped
cayenne pepper
freshly ground black pepper
salt
2-3 tbsp vegetable oil (canola or sunflower) for frying
2 tbsp olive oil
Directions
Fry the onion in vegetable oil for a few minutes, until transluscent. Add the mushrooms and fry on low heat for about 5 minutes or until most of the liquid has come out of the mushrooms. Using a food processor, grind the almods into a fine powder and add 2 dl vegetable stock. Keep mixing, until the liquid is smooth with no lumps. Add the rest of the vegetable stock. Add paprika and dill. Pour the almond milk on the mushrooms. Pour about half of the soup back to the food processor and process it for about a minute, until smooth and creamy. Pour the soup from the food processor back to the pot and heat on low heat for about 10 minutes, stirring occasionally. Add more water or vegetable stock if the soup seems too thick. At the end, add the lemon juice, cayenne pepper, black pepper, olive oil and salt. Let the soup cool for some minutes before serving.
Serves 3-4.
