Cream of Field Mushroom Soup

Field Mushroom Soup


  • 2 onions, roughly chopped
  • 2 cloves garlic, minced
  • 1 star anise
  • ½ tsp sugar
  • 500g mushrooms, chopped
  • 2 tbsp tamari or light soy sauce
  • 1 tsp tomato paste
  • 500mL vegetable stock
  • 250mL soy milk


  1. In a large saucepan add some oil and place on a high heat.
  2. Add the onions, garlic, star anise and sugar.
  3. Season and sauté for about 5-7 minutes till the onions turn slightly golden.
  4. Add the mushrooms and sauté for another 5-7 minutes, stirring occasionally.
  5. Add the tamari and tomato paste and deglaze the bottom of the saucepan.
  6. Mix in the vegetable stock and bring to a simmer.
  7. Turn off the heat and allow the soup to cool.
  8. Blend till smooth in batches, making sure that the soup is room temperature before you blend it unless you know what you are doing.
  9. Add the soy milk just before serving, or just before reheating the soup if you want to store it in the fridge for later.
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