Soups are honestly so underrated and so are mushrooms. I love soup and mushroom soup is got to be one of my top favourite soups out there – definitely my go-to soup at any family RSL buffets. It’s earthy, comforting and super umami-packed with the help of Yondu Vegetable Umami seasoning sauce.

For those who’ve never heard of Yondu, it is an award-winning seasoning sauce from South Korea that’s packed full of flavour and it’s coming to the US. Not many of you know this but my dad is a vegetarian for many many years and I’ve been incorporating Yondu into our meals for the last month or so. We were both surprised by how flavour-packed Yondu is, considering it’s made from 100% plant extracts.

Of course, you don’t have to be on a plant-based diet to enjoy Yondu. It’s highly versatile if you’re looking to add some umami-ness to any dish. Yondu has been kind enough to offer my audience some discounts for next Yondu purchase. Use code “BUTTERHAND” for 15% at check out. Click the link below or find it on Amazon USA! [Offer ends 15th Sept] https://amzn.to/3JXe8FX 

Ingredients

300g Swiss brown mushrooms, sliced
300g white button mushrooms, sliced
2tbsp Yondu Vegetable Umami sauce (Use code “BUTTERHAND” for 15% at checkout when you buy on Amazon USA! Or click below to buy)

2-3 cups vegetable stock
1 leek, chopped
2 garlic cloves, minced
Salt and pepper to taste
Bread, sliced and toasted

Method

In a pot over medium heat, sauté the mushroom until browned. Set a few tablespoons of sautéed mushrooms aside for garnish.
Add in the leek and garlic. Continue to sauté until the leek is softened and reduced half in volume.
Pour in the veggie stock, cover and let it simmer until the leek is fully cooked.
With a stick blender or a standing blender, blend the soup until smooth. Add in the Yondu Vegetable Umami sauce and season to taste. Serve with toasted bread.

Use the code “BUTTERHAND” to get 15% off your Yondu purchase with this link below on Amazon USA! [Offer ends 15th Sept]
https://amzn.to/3JXe8FX