Vegan Finnish Mushroom Soup (Sienikeitto)

Ingredients

• about 450 g Wild Mushrooms
• 2 medium Potatoes
• 1 medium Onion
• 4 cups Vegetable Broth
• 1 cup Plant-Based Milk(replaces Milk)
• 2 tablespoons Fresh Parsley
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Clean and slice the about 450 g of wild mushrooms. Peel and cut the 2 medium potatoes into 1.27 cm cubes. Peel and finely dice the 1 medium onion.
2. 2Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the diced onion and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the sliced mushrooms and the cubed potatoes to the pot with the softened onion. Cook for another 5 minutes, stirring occasionally, until the mushrooms begin to release their liquid.
4. 4Pour in the 4 cups of vegetable broth. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are easily pierced with a fork and are tender.
5. 5Stir in the 1 cup of plant-based milk and the 2 tablespoons of fresh parsley. Continue to heat the soup gently over low heat for 3-5 minutes, but do not let it boil.
6. 6Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and add more salt and pepper if needed.
7. 7Serve the Vegan Finnish Mushroom Soup hot.

Substitutions

Related Guides