This is super fast to make and a great starter or lunch meal if you add a slice of home-made bread.
– Grated cheese as topping,
– 1 clove of garlic
– 1 medium onion
– Approximately 70g of oyster mushrooms
– 1 Teaspoon of organic (vegan) stock*
– Water (soup bowl measure)
(*Note to self: Make own organic stock)
Frying pan with lid, wooden spoon, teaspoon, cutting knife, cutting board
Heat up frying pan with butter. Whilst pan is heating up, peel onion and chop into pieces of about 1-2 cm long. Add to pan, spread onions and put lid on top and keep on moderate heat. It will give you about 2 minutes to cut up oyster mushrooms into pieces of about 1 cm. Onions should be browned by now and subsequently stir in chopped oyster mushrooms, Keep on moderate heat and put lid back on. Chop clove of garlic into tiny pieces as small as you can get it. Add that to the mix and stir whilst quickly for about 20 seconds whilst adding some extra heat, turn down heat. Then add the measure of water and stir and loosen all stickiness from the bottom of the pan in about a minute. Turn off and add 1 teaspoon of stock, stir and pour into soup bowl. Top with cheese and enjoy! This soup takes about 8 minutes to make.