Instructions
- Add the olive oil to a pot with the celery, carrot , onion and garlic, dried oregano and sauté 2-3 minutes
- Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
- This will allow the mushrooms to release their water.
- After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
- Then add the broth or coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
- Add sea salt and black pepper to taste.
- add cream optional
- Garnish with fresh herbs and serve.
- Garnish with chive if you like or celery tops
Note : You can also add 1 cup of soaked cashews blended with 1/4 cup veggie stock and pour in soup.
