Ingredients

250 grams frozen peas

20 grams margarine

100 grams dried shiitakes, reconstituted

1 liter vegetable bouillon

1 tbs. curry powder

2 tbs. almonds, ground

1 tbs. Flour

salt

mint leaves for garnish

Preparation

  1. Cook your frozen peas 5 minutes in 1 liter of water.
  2. Add in 1 liter of vegetable bouillon and cook for 15 mins.
  3. Puree the mixture.
  4. Meanwhile, go soak the dried Shiitakes (or clean fresh ones) and cut them into cross-sectional slices.
  5. Set 1 or 2 of the strips aside to garnish the soup at the end.
  6. Now saute the rest of the mushrooms in margarine.
  7. Add in the flour and ground up almonds as well as the curry powder.
  8. Add all to the soup and cook soup until it is warm.
  9. Serve soup with a few mint leaves on top as well as float a few shitaki slices on top as a garnish with the mint leaves.