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.
