Ingredients

Soup

• 1 stock cube (500ml stock)
• 20 grams of dried mushrooms
• 1 stick of celery
• 1 carrot
• 0.5 onion
• 250 grams of fresh mushrooms (any type)
• 1 handful of sage leaves (optional)
• 150 ml of white wine
• 200 ml of plant based cream

Crispy Mushrooms

• 230 grams of shiitake mushrooms
• 1 teaspoon of garlic powder
• 1 teaspoon of smoked paprika
• 0.5 teaspoons of pepper
• 1 teaspoon of dried oregano
• 1 teaspoon of nutritional yeast
• 1 tablespoon of maple syrup (don't overdo this)

Method

1. Boil the kettle, make 500ml of stock, and add the dried mushrooms, and put to one side
2. Finely chop the onion, carrots, celery, and fresh mushrooms and sage if using that
3. Heat some oil in a large saucepan on a medium-high heat (7-8) and add all the chopped vegetables and sage
4. Fry for 5 minutes
5. Remove the dried mushrooms from the stock (but keep the stock water) and roughly chop them
6. Add the rehydrated mushrooms, stock water, and white wine to the pan
7. Simmer for around 5 minutes
8. Meanwhile, add all the crispy mushrooms flavourings into a small mixing bowl and mix well
9. Shred the shiitake mushrooms and add the bowl, mix until they are well coated
10. Heat some olive oil in a frying pan
11. Add the coated shiitake mushroom and fry for around 10 minutes until caramelised and golder
12. Add the cream to soup mixture, take off the heat, and blitz with a hand blender, it should be a think soup
13. Reheat the soup and serve
14. Optionally divide the coated mushrooms between the bowls or serve on the side
15. Serve with fresh bread