Creamy forest mushroom soup | vegan

3 types of mushrooms and 30 min will leave you warm, happy and comforted. Bonus: your home will smell delightful.

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Servings: 4 Preparation: 15 min Cooking: 15 min

Ingredients:

1 onion, chopped

2 cloves garlic, crushed

100 g leek, chopped

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp Sichuan pepper

1/2 tsp lemon grass

3 cups vegetable broth

80 g chanterelle*

80 g yellowfoot / funnel chanterelle*

50 g black chanterelle*

1 cup oat cream

vegetable oil

*We used a mixture of frozen and dried mushrooms. If you're using dry mushrooms, make sure you soak them for a while in warm water in advance. Also, you can choose different mushrooms for this soup as long as you like the taste of them :)

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Instructions:

1. Heat up some vegetable oil in a pot. Add the onion, garlic and leek. Fry for a while until onion is translucent.

2. Add the mushrooms and fry for 5 min.

3. Add the spices and vegetable broth. Bring to boil and let everything cook for 5 min.

4. Pour in the oat cream and bring to boil.

5. Serve it with fresh baguette.

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