Vegan Cream of Mushroom Soup

Ingredients:

200g chestnut mushrooms

50g shitake mushrooms

4 stalks celery

2 shallots

350ml hot water

150ml oat cream

1 low salt mushroom stock cube

half tsp ground thyme

All organic ideally

Method:

Wash and slice the mushrooms. Chop the celery and shallots. Mix the mushroom stock and thyme into the hot water. At this point I add all ingredients into my soup maker but if you want to use a pot first fry the shallots and celery in a little oil, then add the mushroom and once soft add in the stock,thyme, hot water and oat cream. Allow to simmer for 20 minutes. Enjoy 🙂