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
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Grow shiitake on a log — fresh shiitake in your kitchen
Concentrated umami — rehydrate for stir-fries, dashi, braises
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking
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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.