Vegan Mushroom Soup

Ingredients

• 5 dl water
• 1 x vegetable bouillon
• 300 g champignon
• 1 clove garlic
• 1 x shallots
• 2 dl alcohol-free beer
• 1 pinch black pepper
• 2 dl oat milk
• 1 x slice of bread
• 1 handful rocket

Method

1. Boil water in a pot. Add vegetable bouillon and let it dissolve in the water while it simmers.
2. Cut mushrooms into pieces. In a saucepan with a thick bottom, fry the chopped garlic and shallot until soft. Add mushrooms and fry. Add non-alcoholic beer. You can also use dry white wine if you have.
3. Add the vegetable stock, pepper and let simmer for about 10 minutes.
4. Take the pot aside and add in the cream. Use an immersion blender to make the soup completely smooth. Serve with some chopped parsley on top and some nice bread.
5. Make quick croutons. Cut a slice of bread into cubes, add them along with olive oil and vegan butter in a frying pan and season with salt and pepper if desired. Fry until golden and crispy. Takes about 5 minutes.
6. If you follow the weekly menu this dish is part of, you will use the mushroom soup in another dish. Place minimum 3 dl soup per serving on a container in the fridge.
7. Serve the soup with croutons, a little olive oil, and rocket.