- 1 white onion, small diced
- 1 garlic clove, minced
- 1 TB vegetable oil
- 1 cup of fresh sliced mushroom (any kind)
- 1 cup of dried mushroom (e.g. shitake, porcini, and/or oyster)
- 1 spring of thyme
- 1/4 cup unflavored almond milk
- 1/2 cup of cooked chickpeas
- 1 ts vegetable bouillon
- optionally: more water, depending on wanted consistency
- pepper to taste
- For garnish: more fresh mushroom sauteed in olive oil.
- Reconstitute the dried mushrooms in 2 cups of boiling water for about 10min.
- Heat a pot with the grapeseed oil and fry the onion and garlic until translucent, then add the fresh mushrooms.
- Saute the mushroom until they are slightly browned.
- Add the dried mushroom with the soaking liquid. Stir and combine well. Bring to a boil, and then turn down the heat to a medium-low simmer.
- Add the thyme, bouillon, almond milk and the chickpeas. Simmer on medium-low for ca. 30min.
- Let it cool, and then puree in a really good blender (e.g. vitamix) to get a creamy, smooth consistency.
- Reheat, add pepper to taste, and serve with sauteed fresh baby bella mushroom and feta crumbles (optional).
I don’t eat salt. Original recipe is with salt, so if you do enjoy salt feel free to add to this soup for flavor.