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Ingredients

For the cream soup
2.1 cup of spelt milk or oat milk, or semi-skimmed milk
1 ¾ cup of vegetable broth or, if not, a bouillon cube—you can find ones that are low in salt and free of palm oil
2 tbsp of cornstarch for a gluten-free recipe
1 tbsp of lemon juice
freshly ground pepper

Instructions

Cooking mushrooms

Start by cleaning the mushrooms: rinse them quickly under running water without peeling them. Trim off the earthy stems. Shake each mushroom to remove any excess water before setting them aside.
Slice the mushrooms. Set aside a few slices for the final garnish.
Peel and chop the onion into small pieces. Crush the garlic clove to make it easier to peel, then remove the germ before finely chopping it.
Melt the butter in a skillet or sauté pan, then add the mushrooms, onions, and garlic.
Cook over low heat for 10 minutes until the mushrooms release their juices.
Add the chopped parsley toward the end of cooking (set aside a few leaves for garnish).
In the meantime, if you don't have any ready-made vegetable broth, make some using the freeze-dried bouillon cube according to the instructions.
Sprinkle the flour over the mushrooms while stirring. Then gradually
pour the milk, followed by the broth, into the pan with the mushrooms, stirring constantly.
Season with pepper (I don’t add salt because the vegetable broth already contains enough).
Cook the soup over medium heat for about 10 minutes, stirring occasionally.
Squeeze the lemon.
Once the mushrooms are cooked, pour the lemon juice over them and blend until smooth.
There you go—all that’s left is to serve this mushroom soup in pretty bowls or soup plates, gently placing a few slices of mushroom and a few sprigs of parsley on top!

Crème de champignons