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
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.