Thuthuntshwane Soup (Vegan Mushroom Soup) (Boma)

By ArmySister

Ingredients

• 2 tablespoons Cornstarch
• 1 ounce olive oil
• 1/2 cup diced onion (I used white)
• 1 lb button mushrooms
• 1 tblsp dried Porcini mushroom powder
• 1/2 gallon water
• 3/4 ounce vegetable base
• 2 cloves garlic, finely chopped
• 3/4 ounce fresh basil
• salt & pepper to taste

Preparation

Step 1

1. Sauté diced onions with olive oil until translucent. Add button mushrooms, dry porcini mushroom powder, water, vegetable base, fresh garlic, and seasoning.

2. Cook for 20 minutes. Remove stems from basil. Add basil leaves at the end. Then puree with an immersion blender.

3. Bring back to a boil. Combine the cornstarch with 2 tablespoons of cold water. Stir and add to the boiling soup while whisking continuously.

4. Adjust seasoning if needed