Mushroom sauce or soup

Ingredients for 4 servings:

• 1 dash of oil or butter
• 1 onion(s)
• 150 g chanterelles
• 150 g porcini mushrooms
• 250 g mushrooms, brown
• 250 ml plant-based cream (Plant Cream Cuisine)
• 1 tsp, heaped vegetable stock powder, possibly more
• e.g. salt and pepper
• 25 g parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan, vegetarian, GAT-compliant

Slice or chunk the mushrooms. I used frozen ones. Heat the oil in a non-stick pan over medium heat and gently fry the diced onions. Then add the mushrooms and fry, stirring frequently, until the liquid has evaporated. Sprinkle with granulated stock and add the cream. Heat this as well, then stir in the chopped parsley. Season to taste with salt and pepper. If you want to make this recipe as a soup, you can use a total of 500 ml of cream. You can also dilute it with vegetable stock and thicken it with flour if desired. In compliance with the GAT (Food of the European Union), I enjoyed this with boiled potatoes.