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Vegan roasted mushroom soup with lemon chilli butter


For the butter
100g vegan butter alternative, at room temperature
finely grated zest 1 lemon
2 tsp Dr Trouble Lemon Chilli Sauce
crusty bread, to serve

For the soup
900g mushrooms
3 tbsp olive oil
2 smoked garlic cloves, grated
4 sprigs fresh thyme
4 tsp Dr Trouble Lemon Chilli Sauce
splash olive oil
3 tbsp vegan butter alternative
1 onion
1 heaped tbsp plain flour
200ml vegan white wine
1L vegan vegetable stock
2 bay leaves
100ml Vegan cream alternative such as oat cream or plant based cream

Serves 4 – Preparation time 20 minutes – Cooking time 1 hour

Step 1

To make the butter, in a small bowl combine the vegan butter alternative with the lemon zest and Dr Trouble Lemon Chilli Sauce. Tip out onto a piece of clingfilm then roll into a sausage shape, twisting the clingfilm at both ends. Place in the fridge too firm up.

Step 2

Preheat the oven to 200ºC/180ºC fan/Gas Mark 6. Line a baking tray with greaseproof paper.

Step 3

Place the mushrooms on the baking tray. Toss with the olive oil, 2 thyme springs, half the garlic and the Dr Trouble Lemon Chilli Sauce. Season with sea salt and freshly ground black pepper.

Step 4

Bake in the oven for 20 minutes or until tender, turning half way through the cooking time. Once cooled, remove the thyme sprigs and chop the mushrooms, reserving a few smaller ones to serve whole, then set aside.

Step 5

Heat the olive oil and butter in a large heavy-based pan. Gently fry the onion for 10 minutes or until golden. Add the garlic and fry for a further minute. Add the flour to the pan, stir well and cook for 1 minute, before adding the wine to deglaze the pan.

Step 6

Stir in the vegetable stock, bay leaves and add another two sprigs of thyme. Season with sea salt and freshly ground black pepper. Bring to a boil, then reduce the heat and gently simmer for 15 minutes. Stir in the mushrooms and gently heat for a further 15 minutes, or until thickened. Remove from the heat, remove the thyme sprigs and stir through the vegan cream alternative.

Step 7

Remove the butter from the fridge 10 minutes before the end of the soup’s cooking time and slice into rounds.

Step 8

Serve the soup, topped with the whole mushrooms, with warm toasted bread, smothered with slices of the lemon chilli butter.