- Place the Merchant Gourmet Dried Mixed Mushrooms in a heatproof bowl and cover with 200ml boiling water. Leave to soak.
- Melt the plant-based butter in a large saucepan over a medium heat.
- Add the onion, garlic, leek, celery and button mushrooms with a pinch of salt.
- Cook gently until softened and lightly golden.
- Drain the soaked mushrooms, reserving the soaking liquid and leaving behind any sediment.
- Add the soaked mushrooms and thyme leaves to the pan.
- Stir through the flour and cook for 2 minutes, stirring continuously.
- Gradually add the reserved mushroom soaking liquid, stirring well to avoid lumps.
- Pour in the vegetable stock and bring to the boil.
- Reduce to a simmer and cook until the soup has thickened to your preferred consistency.
- Season with salt and black pepper to taste.
- Serve hot with toasted sourdough bread, if liked.
Save
Featured recipe
Save
Save
Save
Save
