Creamy mushroom soup with tahina and ouzo or arak

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Recipe by Damaris Beems Course: SoupCuisine: Arabic
Servings

10

Preparation

20

minutes
Cooking time

30

minutes
Total time

50

minutes

I like creamy soups the best. No clear soups for me. Just creamy soup. Not too thick, not too liquid. The perfect mouth feel. Great for the taste. It turns soup into comfort food. And of course with an interesting taste. And of course this soup has that too. Ouzo, fennel and mushrooms. Yummy.

Ingredients

  • 750 gram mushrooms

  • 5 shalot

  • 5 cloves garlic

  • 2 stems leek

  • 75 ml ouzo or arak

  • 1-1,5 liter vegetable broth

  • 1 table spoon ground fennel seed

  • 150 ml tahina

  • flat parsley

  • 1 lemon for its juice

  • salt and pepper

  • olive oil

Cooking time

  • Heat the olive oil in a large pan. Bake in it the finely chopped shallots and the leek and then the garlic nice and soft. Cut the mushrooms into pieces and fry them as well. Then pour in the broth, the sprigs of thyme and cook the soup for 20 minutes. Keep a few mushrooms aside.
  • Puree the soup with the hand blender and then add the tahina, lemon juice and salt and pepper. And the fennel seed. Is the soup just thick enough? Great. Can he be a little more liquid? Then add some broth or water.
  • In another pan, fry the reserved mushrooms that you have finely chopped and brown them in a little olive oil. Add the parsley and fry well. Add some more ground black pepper.
  • Serve the soup in a bowl and spoon a little of your mushroom mixture on top.

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