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For the soup:

10 large mushrooms
2 shallots
1 garlic clove
2 tbsp olive oil
Some vegan white wine
2 tsp vegetable stock powder
½ tsp penny bun powder
pepper
nutmeg
2 tbsp yeast flakes
50 ml Spelt-Cuisine

For the crisps:

2 slices of Wheaty VEGANSLICES Smoked
olive oil

 

Mushroom cream soup with Wheaty crisps

Cut the mushrooms into large bits. Peel the garlic and shallots and coarsely chop them. Heat the oil up in a tall pot and briefly fry the garlic and shallots. Add the mushrooms when they are light brown.

Mix well and braise for two minutes and regularly stir. Add a little white wine and stir again. Cook for a further two minutes and then pour water in, but only until the mushrooms are covered.

Add the Spelt-Cuisine and the yeast flakes, mix everything with a mixer or hand blender to get a thick soup. If needed, season eg. with Tabasco.

For the crisps: Cut the smoked VEGANSLICES into (32) triangles. Heat up a little olive oil in a pan (the oil needs to be hot!) and lightly fry each triangle on each side for 2-3 minutes.

Serve the soup on a plate or bowl and add a few Wheaty crisps.