As my girlfriend and I have been under the weather I again post pone my salmon dish, this time for a delicious soup. This recipe is a vegan mushroom soup from Boma.
I admit that I am not the hugest fan of mushrooms but this soup was delicious and hit the spot perfectly.
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Thuthuntshwane Soup
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2 tablespoons Cornstarch
1 ounce Olive Oil
4 ounces Diced Onions
1 pound Button Mushrooms
1 tablespoon Dried Porcini Mushroom Powder
1/2 gallon Water
3/4 ounce Vegetable Base
To Taste Salt
1/2 ounce Fresh Garlic
3/4 ounce Fresh Basil
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Sauté diced onions with olive oil until translucent. Add button mushrooms, dry porcini mushroom powder, water, vegetable base, fresh garlic, and seasoning.
Cook for 20 minutes. Remove stems from basil. Add basil leaves at the end. Then puree with an immersion blender.
Bring back to a boil. Combine the cornstarch with 2 tablespoons of cold water. Stir and add to the boiling soup while whisking continuously
Adjust seasoning if needed.
Yields 1/2 gallon
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