Creamy Mushroom Soup Packed Full of Umami Flavor
Ingredients
- 4 cups water
- 1 large carrot diced
- 2 medium potatoes and 1 medium onion minced
- 10 oz fresh mushrooms sliced
- 6 oz spreadable cheese (or plant-based spreadable cheese)
- 2 tbsp butter (or plant-based butter)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp parsley optional
Preparation
Melt butter in a large pan and over medium heat
Add onion and carrot, season with the salt and pepper and cook stirring occasionally for 5-7 minutes or until onion is translucent
Add mushrooms and continue cooking until all liquid evaporates and mushrooms are slightly brown, about 10 minutes
Meanwhile add water and potatoes to a large pot and cook on a medium-low heat until potatoes are tender
Add cooked mushrooms and spreadable cheese and stir until cheese melts breaking big chunks with a wooden spoon
Adjust salt and pepper, sprinkle with parsley and serve
