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INGREDIENTS:

• 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

HOW-TO:

• 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).

SIDENOTE:

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.