Creamy mushroom soup with seasoned croutons

Name: Creamy mushroom soup with seasoned croutons
Ingredients: 500 g button mushrooms; 150 g parsnip root; 200 g vegetable soup mix from a jar; 1500 ml still water; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon corn oil; 4 slices white bread; 2 tablespoons corn oil; 1/4 teaspoon fine salt; 1/4 teaspoon ground black pepper; 10 g fresh parsley leaves; 1/4 teaspoon chili flakes

Season - Creamy mushroom soup with seasoned croutons by Claudia N. - Recipia

Creamy mushroom soup with seasoned croutons is made by simmering button mushrooms until tender, then blending them into a vegan soup. The vegetables and parsnip give it body, while cubes of toast are browned in the oven. I cut the croutons small so a few will land on every spoonful. Prep: 15 minutes. Cook time: 32-37 minutes. Total time: 47-52 minutes. Serves: 4. Approximately 230 kcal and 7 g of protein per serving.

Ingredients

For the soup

500 g button mushrooms
150 g parsnip root
200 g vegetable soup mix from a jar
1500 ml still water
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon corn oil

For the croutons

4 slices white bread
2 tablespoons corn oil
1/4 teaspoon fine salt
1/4 teaspoon ground black pepper

To serve

10 g fresh parsley leaves
1/4 teaspoon chili flakes

Preparation

1. Rinse the mushrooms well under cold running water. Halve the large mushrooms. 2. Peel the parsnip and cut it into pieces. Put it in a pot with the mushrooms, 1500 ml water and 1 teaspoon salt. Boil for 20-25 minutes, until the mushrooms and parsnip are tender. 3. Add 200 g vegetable soup mix from a jar and let the soup simmer for 2 minutes. Pour in 1 tablespoon corn oil and add 1/4 teaspoon ground black pepper. 4. Blend the soup with an immersion blender until creamy. 5. Heat the oven to 175 °C. Cut the bread slices into cubes and arrange them on a baking tray lined with parchment paper. Drizzle with 2 tablespoons corn oil, sprinkle with 1/4 teaspoon fine salt and 1/4 teaspoon ground black pepper. Bake for 10 minutes, until golden. 6. Chop the parsley. Serve the soup with croutons, parsley and chili flakes, to taste.

Notes

Put a slice of toast next to the bowl, even though there are already croutons. Button mushrooms of a similar size cook evenly, and large ones should be halved before boiling. Jarred vegetable mix may already be salted, so taste the soup before adding more salt. Blending is the part I tend to rush; I stop when there are no visible pieces left and the texture is like a softer mashed potato. For a gluten-free version, use 4 slices of gluten-free toast bread; regular bread contains gluten. The soup keeps in the fridge for up to 3 days, while the croutons should be stored separately until serving.