Vegan recipe: I don’t know about you, but I’m feeling mushroom soup

After a long walk this morning with the overcast sky, I felt like something warm and nutritious to warm me up again. Here’s a simple mushroom soup recipe and method:

You’ll need: Button mushrooms, 1 clove of garlic, 1 vegetable stock cube in a pint of water, 1 or 2 portions of rice noodles, soy sauce, 1 lime , plus optional chilli sauce.

My mushrooms were 22p reduced; I hate to see food go to waste so I bought them and made up this recipe.

Gently fry one chopped garlic clove for 60 seconds, then add your mushrooms and turn up the heat. Fry your mushrooms until they are nicely browned.

Browned mushrooms in a pan

Next, take your pan off the heat and add the pint of stock water to the frying pan. Return the pan to the heat and allow to simmer.

Stock simmering in the pan

Then, add your rice noodle nest- one per person.

Allow your noodles to simmer for 5 minutes.

Now, add soy sauce to taste. If you want to go for the hot and sour route, you could add chilli flakes of chilli sauce at this point, along with the juice of a lime, or I’ve used mango chutney before and that worked well too.

Today I just added soy sauce.

Now dish up! I hope you enjoy a warm bowl of mushroom noodle soup on an overcast day.

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From tiny acorns mighty oaks grow.

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