Vegan mushroom soup from frozen mushrooms
Description
A hearty first course. I picked up this recipe for a lean mushroom soup made with frozen mushrooms from a cooking show. The problem with fasting cuisine is that it tends to be quite monotonous. So, instead of preparing yet another mushroom soup similar to what you had yesterday or the day before, I recommend making this assorted soup using different types of mushrooms. It's very tasty, fresh, and interesting. The soup is ready to serve.
Instructions
- 1
Step 1
1. In a large skillet or saucepan, sauté chopped leek, carrots, celery, bay leaf, and minced garlic. Separately, pour boiling water over the frozen mushrooms to thaw them more quickly.
- 2
Step 2
2. Separately heat the broth over fire and cook the prepared mushrooms in it. Meanwhile, pour soy sauce and a small amount of broth into our sautéed mixture, continue frying until done, until the excess liquid evaporates. After that, transfer the sautéed mixture to the pot with the broth.
- 3
Step 3
3. Now bring everything to a boil, simmer for about 3–5 minutes, adding more spices if needed. Next, blend this mixture using a blender, return it to the saucepan, and bring to a boil once again.
- 4
Step 4
4. That's it!