Vegan mushroom cream soup
- 500 g chestnut and white button mushroom
- 1.5 liters of vegetable stock
- 1 onion
- 3 tablespoons rice cream
- 2 tablespoons flour
- oil, salt, pepper
- portobello chips, broccoli sprouts
Fry the chopped onion in oil. Add the diced mushrooms, soften, then sprinkle with flour and season with salt and pepper. Pour over the stock, bring to the boil and cook well. Blend with a stick blender, then add the rice cream and return to the boil.
To make the mushroom crisps, slice the portobello mushrooms using a mandoline slicer. Arrange the slices on baking paper and roast at a high temperature (200°C) for approximately 15 minutes until crisp, checking regularly to prevent overcooking. The mushroom crips will have a wonderful portobello flavour, without the need for any other spices or seasonings.
Sprinkle the broccoli sprouts over the hot soup, then arrange the mushroom crisps on top. Serve immediately.