Yum mushroom soup!
Free from: nut
Gluten, wheat free: use tamari soy sauce and suitable stock
Soya free: use suitable stock; replace soy sauce with coconut aminos or season with salt
Yeast free: use suitable stock and replace soy sauce with liquid aminos
This is a vegan recipe
- 3 tbsp red lentils
- 2 onions (finely chopped)
- 1 stick of celery (finely chopped)
- 3 good handfuls mushrooms (roughly chopped)
- 1 tbsp dried porcini mushrooms
- 1 L stock
- 1/2 tsp garlic granules
- soy sauce (to taste)
Add all the ingredients except the soy sauce to a soup kettle or pan. If using a soup kettle you may need to adjust the volume of stock depending on the size of your kettle.
If using a soup kettle, set to purée program and start. When it is finished season with soy sauce then serve.
If using a pan, bring to the boil on the hob then reduce heat. Simmer until everything is cooked, about 20 minutes, then liquidise. Season to taste with soy sauce and serve.