Description
A delicious and simple recipe for low FODMAP creamy mushroom soup. Made with oyster mushrooms and canned mushrooms. Gluten-free, lactose-free and vegan.
Ingredients
Scale
- 300 g (10.6 oz) oyster mushrooms
- 200 g (7 oz) canned mushrooms (you can also use only oyster mushrooms)
- 50 g (1.8 oz) lactose-free margarine
- 50 g (1.8 oz) gluten-free flour
- 3 stalks of spring onion, the green part only
- 2 low FODMAP stock cubes
- 1 litre (4 cups) water
- 150 ml (5 fl. oz) vegan cooking cream (I used Oatly oat cuisine)
- 1/4 tsp pepper
- 1/2 tsp salt
- Fresh oregano
- Fresh parsley
Instructions
- Clean the oyster mushrooms and cut them into pieces.
- Drain the canned mushrooms and rinse with water. Drain well.
- Heat a quarter of the margarine in a soup pan and fry the mushrooms for 5 minutes.
- Add the rest of the margarine and melt.
- Add the flour and stir through the mushrooms. Fry for 1 minute.
- Make the stock by dissolving the stock cubes in 1 liter boiled water.
- Add the stock to the mushrooms. Stir well with a whisk, so you won’t get any lumps.
- Add the vegan cooking cream and leave the soup to boil for 10 minutes on low heat.
- Taste and season the soup with salt and pepper.
- Prep Time: 30 min
- Category: Soup
- Method: Boiling
- Cuisine: International
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 192
- Fat: 11
- Carbohydrates: 17
- Fiber: 3
- Protein: 4
