Paul Whitelock’s step-son Jovan Le Knorz is a vegan and a great cook. He sent us this tasty mushroom soup recipe recently and Paul prepared it. His wife Rita had been under the weather so this seemed like a good idea. It was - she devoured it all, so it must have been alright!
Jovan’s Vegan Mushroom Soup
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.
Recommended drink
Try a local craft beer with the soup. I chose a bottle of El Alcázar brewed in Jaén.
© Jovan Le Knorz
Tags: craft beer, El Alcázar, garlic, Jaén, mushroom, onion, jovan le knorz, paul whitelock, recipe, soup, vegetarian, vegan