Mushroom Soup with Sautéed Seitan
Ingredients
1
Pack(s)
marinated seitan „Bunter Pfeffer“
450
g
Champignons
25
g
dried mushrooms (e.g., porcini mushrooms or oyster mushrooms)
1
pc
onion, small
2
Clove(s)
garlic
500
ml
vegetable stock
250
ml
vegan alternative to cream
Some
oil for frying
Some
salt & pepper
1
dash of fresh lemon juice
Some
parsley, fresh
Preparation
1. Soak dried mushrooms in warm water for about 20 minutes.
2. Chop onions and garlic finely. Sauté them in a pot with a bit of oil. Meanwhile, chop the mushrooms and add them to the onions and garlic. Add the soaked dried mushrooms. Sauté everything together for a while.
3. Deglaze with vegetable broth and let everything simmer for 10 - 15 minutes. Add the vegan cream alternative and blend everything together.
4. Season the finished soup with salt, pepper, some fresh lemon juice, and fresh parsley. Finally, top it with seitan.
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