Artichoke soup

Ingredients for 3 servings:

• 400 g Jerusalem artichokes (artichokes)
• 1 large onion(s)
• 20 g margarine, vegan
• 1 tsp sea salt
• 160 ml dry white wine
• 450 ml soy milk (soy drink)
• 2 large king oyster mushrooms
• 1 onion(s)
• 2 tbsp olive oil for frying
• e.g. sea salt
• 1 tbsp margarine, vegan
• 4 sprigs of fresh parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

For the soup, peel the artichokes and slice them thinly. Peel and dice the onion. Heat margarine (I use Alsan) in a saucepan and fry the onion. After 2 minutes, add the artichokes and fry for another 5 minutes. Now pour in the white wine, stir, and let it thicken for 3 minutes. Then season with salt and soy milk. Simmer the soup, covered, for 20 minutes over low heat. Puree everything, season to taste, and serve. For the mushroom garnish, peel and dice the onion. Slice the mushrooms thinly. Wash and finely chop the parsley. Heat olive oil and margarine in a pan and fry the onions for 2 minutes until translucent, then add the mushrooms and fry both for another 5 minutes. Stir in the salt and parsley and cook everything together for another minute. You can also find the recipe here: https://vegan-cooking-with-thalija.de/archive/1404