Very Light Vegan Cream of Mushrooms Soup
Ingredients
- fresh shiitake mushrooms
- water
- carrots
- onion
- garlic
- foraged and sun dried mushrooms
- 4 bay leaves
- 1 cup chopped potatoes
- 1 cup tiger nut milk
- vegetable salt
- ume shiso seasoning
Preparation
Cook fresh shiitake mushrooms in water with carrots, onion, and garlic for about 5 minutes.
Remove the shiitake mushrooms and set them aside.
Add a handful of foraged and sun dried mushrooms and 4 bay leaves, then cook for about 5 minutes.
Add 1 cup of chopped potatoes and 1 cup of tiger nut milk, and cook everything together for about 20 minutes until the potatoes are soft.
Just before serving, stir in some vegetable salt and ume shiso seasoning.
