Mushroom soup with onion, soy yogurt, buckwheat flour, bouillon cube, vegan butter, pepper and parsley
1,4 liters of water
750 g chestnut mushrooms (500 g for the soup and 250 g as topping)
2 small red onions
100 ml soy yogurt
2 tbsp. buckwheat flour
2 vegetables bouillon cubes
Handful of parsley
Pinch of pepper
Boil the water and add the bouillon cubes. Chop the mushrooms and fry till brown. Then add to the bouillon. Do the same with the onions. Add the buckwheat flour to the water and mix, boil for around ten minutes.
In the meantime slice the other mushrooms and bake till brown. Chop the parsley and place in a small bowl.
Smooth the soup with a mixer and add the soy yogurt. Finally add the fried mushrooms and top with the parsley and pepper.
Serving tip: add the parsley and pepper when served in a bowl to make it look beautiful.