Creamy Mushroom Soup

Slice the mushrooms.

• 12.3 oz Mushrooms

Peel and coarsely dice the carrot, potatoes, and onion.

• ½ Onion, yellow (~ 1.4 oz)
• 4.2 oz Potatoes (w/o skin)
• 1 Carrot (~ 3.4 oz)

Heat the olive oil in a pot over medium heat and fry the vegetables until the onions turn translucent.

• 2 tsp Olive oil

Stir in the vegetable broth, cover with a lid and let simmer for approx. 10 minutes until the potatoes are cooked, add the vegan cream substitute and let simmer for an additional 5 minutes.

• 2 ⁠¼ cups Vegetable broth
• ½ cup Vegan cream alternative

Turn the heat off, blend the soup with an immersion blender and season with salt and pepper.

• Salt
• Black pepper

Slice the bread and toast. (optional)

• 1.8 oz Whole wheat bread

Serve the soup in a bowl and garnish with parsley.

• 1 twig of Parsley, fresh or frozen (~ ½ tsp)

Enjoy your meal!