Today’s Cooking & Eating Adventure
Creamy Mushroom Soup Recipe – from “Love and Lemons”
Vegan Biscuits Recipe (Oil-free!) – from “The Vegan 8”
This soup is absolutely delicious—rich, creamy, and full of subtle flavors, with earthy mushroom notes perfectly complemented by thyme. It has the feel of a fine French soup, satisfying enough to need only one bowl.
To make it vegan, I used canned coconut milk and vegan butter. I also added kale, which altered both the flavor, appearance, and texture but kept the soup exquisitely flavorful.
The biscuits were good—though not as rich as full-fat biscuits—they were excellent with the soup. No maple syrup was added. You can add herbs to make them pair well with different meals.
Top two beautiful photos: from the author’s food blog (visit their sites for more scrumptious recipes).
Bottom photo: the resulting meal along with a salad and nut milk.
I’ll make this soup again without kale and update my comment.
For more soups, see – https://www.thenextmeal.net/deep-dive/soup/
