Vegan Mushroom Soup – Secret Serranía-style

Paul Whitelock’s wife Rita has been under the weather recently. Last night he made her this tasty mushroom soup. She devoured it all, apparently, so it must have been alright!

Ingredients

I medium red onion, diced

2 cloves of garlic, sliced thinly, then chopped

1 tbsp of olive oil

4 large button mushrooms, sliced

1 can of small button mushrooms

½ litre of vegetable stock

½ litre of almond milk

Salt and ground black pepper

Diced spring onion stems or croutons

Crusty bread roll

Method

Fry the onion and garlic in the oil until softened.

Add the sliced mushrooms, stir and fry for a couple of minutes.

Add the can of mushrooms, including the liquid.

Add the stock and the almond milk and stir well.

Bring to the boil with the lid off the pan so that the soup thickens.

Boil vigorously for 10 minutes.

Adjust the seasoning, if necessary.

Serve with the garnish and the bread roll.

Try a local craft beer with the soup. I chose a bottle of El Alcázar brewed in Jaén.

¡Buen provecho!