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Vegan Mushroom Soup

By @byanjushka


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
To serve:
250 g noodles
250 g mushrooms sliced
fresh parsley

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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