This was a lovely soup to have on a fresh spring day.

Creamy Mushroom Soup with Spring Vegetables

Serving Size: 4


  • 2 tablespoons olive oil
  • 1 large carrot, peeled and chopped in small pieces
  • 1 leek (or 2 spring onions) cut in small pieces
  • 1/2 sweet bell pepper (I used a yellow one), cut in small pieces
  • 1/2 lb. mushrooms, sliced or quartered
  • 1 cup fresh peas
  • 5 – 6 fresh asparagus spears, cut in small pieces
  • 3 tablespoons all purpose flour
  • 4 cups water
  • 2 vegetable bouillon cubes
  • 1 teaspoon Italian herbs
  • 1/4 cup soy cream

Creamy Mushroom Soup with Spring Vegetables


  1. Peel and cut the carrot.
  2. Cut the leek and the bell pepper.
  3. Slice or quarter the mushrooms.
  4. Prepare the asparagus pieces.
  5. Heat the oil in a large soup pot.
  6. Add the carrots and saute until they begin to soften. Add the sweet bell pepper pieces and continue sautéing, stirring so that they do now brown.
  7. Add the mushrooms and leek.
  8. Mix all well to blend the flavors and coat with oil.
  9. Add the water and bouillon and cook until the vegetables are soft.
  10. Mix the flour with a bit of water in a bowl to make a liquid paste.
  11. Add the soy cream and blend well. Add this to the soup and stir.
  12. Add the peas and asparagus and gently cook until the soup has thickened (3-5 minutes).
  13. Season to taste with additional salt and pepper as needed.