This souper way changes everything

This easy technique changes everything we know about mushrooms. Nothing warms you up quite like 'Chicken' Noodle Soup! When we say ‘chicken’, if you know us, you know we are talkin’ mushrooms—shredded King Oyster ‘shrooms to be precise. So grab some ‘shrooms and get shredding, because this basic and easy recipe is an awesome, have up your sleeve during the chilly seasons. Grab a spoon and get stuck in. Ingredients: 8 King Oyster (Eryngii) mushrooms 3 carrots 3 celery stalks 1 large onion 4–5 cloves of garlic ¾ tsp smoked paprika ½ tsp turmeric ½ tsp onion granules 1 tsp black pepper 1 bay leaf 1 tbsp vegan ‘chicken’ seasoning (a garlic, pepper, and parsley blend) 1 cup (170g) white beans 1 cup (100g) uncooked noodles or pasta 6 tsp vegan bouillon powder 2 liters water Before serving, stir in: 1–2 handfuls of baby spinach A handful of parsley Instructions: Start by shredding those Eryngii mushrooms into ‘pulled pork’ looking shreds using a fork, then break them apart to the texture and size you desire. In a large soup pot, heat a tablespoon of plant-based butter on medium-high. Prep your mirepoix by roughly chopping carrots, onion, celery, and garlic to create the base of your soup. Sauté for 3-4 minutes. Add the freshly shredded mushrooms. Season with smoked paprika, turmeric, onion granules, black pepper, and vegan ‘chicken’ seasoning. Stir well to evenly coat the mixture, infusing your soup with a rich color and flavor. Mix in the noodles/pasta and white beans, then pour in 2 liters of water, bouillon powder, and a bay leaf. Stir to combine. Cover, bring to a boil, then simmer for 15-20 minutes. Before serving, elevate the nutritional value by stirring in spinach and fresh chopped parsley until the spinach wilts. *********************************************** #healthysoups #wickedkitchen # #veganchef #plantbasedchef #chef #chickennoodle #vegan