Weekend Cooking: Creamy Mushroom Soup

It is supposed to be summer over here, however that fact is hardly noticeable. So I thought it was time to try my hands at home made mushroom soup. I found an easy recipe in the vegetarian student cookbook. Really, I just keep cooking from that book and I almost have to force myself to grab another book from my selection. But honestly, these recipes are cheap and fast and since I am extremely busy at this point, this is exactly what I need.

Now I was surprised at how easy this is! I mean now I tried making my own, I never want store bought again! It is so tasty and really not time consuming at all.

Creamy Mushroom Soup (serves 4)
- 1 tbsp sunflower oil
- 1 spring onion, chopped
- 500 gr mushrooms, chopped
- 600 ml vegetable stock
- 1 tbsp chopped parsley
- 2 tsp cornstarch
- 150 ml whipped cream
- salt & pepper

Bake the mushrooms and spring onion in some oil for about 4 minutes. Add the vegetable stock, salt, pepper and parsley and bring to a boil. Let it boil for about 15 minutes with a lid on top. Mix the cornstarch with some water and add this to the soup, let it cook for another 3 minutes until the soup thickens. Add the cream and serve.

Don't forget to visit the other weekend cooking posts. It is a lot of fun!

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