From: Linda McCartney’s Home Cooking, p. 52
A creamy soup with an intense mushroom flavour and nice texture. It can be served as a starter or with bread and a salad as a light lunch. Serves 6-8 as a starter and 4 as a main course.
I reduced the butter to 25g for the white sauce and 15g for the mushrooms, and took 100g of cream.
Vegan: Both milk and cream can be substituted for plant-based alternatives. I used oat milk and oat cream and the taste was very balanced. The non-vegans at the table did not notice they were not eating dairy and enjoyed the soup very much.
Gluten-Free: For best results, use rice flour.