Vegan Mushroom Soup
50 g dried mushrooms
2 tbsp oil
2 garlic cloves chopped
1 onion chopped
500 g mushrooms chopped
500 ml vegetable stock
250 ml soy cuisine or coconut milk
salt and pepper
250 g noodles
250 g mushrooms sliced
Rinse the dried mushrooms with cold water and soak in 500ml warm water for about 30 minutes. Then pour over a sieve and collect the broth.
Heat the oil in a large saucepan. Add the garlic and onion and fry for 2-3 minutes until the onion is translucent. Then add the mushrooms and soaked mushrooms, stir and fry for about 5-8 minutes.
Pour the vegetable stock and the collected mushroom stock into the pot, bring to the boil and simmer gently for about 10-15 minutes.
Then carefully puree with a hand blender or in a blender until creamy. Return to the saucepan, stir in Soy Cuisine and season with salt and plenty of pepper.
Cook the pasta according to the instructions on the packet. Fry the mushrooms in a pan with a little oil and season with salt and pepper.
Put the warm noodles in a soup bowl, add the mushroom soup and add the fried mushrooms to the soup. Serve with fresh parsley.
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