Mushroom and Cauliflower Soup

Ingredients

• 1 onion
• 2 cloves garlic
• 2 baskets champignon mushrooms
• 1 units disassembled cauliflower
• 5 units dried shiitake mushrooms
• 10 cups water
• 2 tablespoons mushroom soup powder
• 5 tablespoons soy sauce
• salt and pepper
• 1 handful potato starch noodles

Preparation

Chop the onion, garlic and mushrooms.

Soak the shiitake mushrooms in boiling water for about a quarter of an hour.
Fry the onion until golden.
Add the garlic and continue frying for about two minutes.
Add the champignon mushrooms and continue frying until all the liquids have disappeared.
Squeeze the shiitake mushrooms, remove the 'stem' of the mushroom, it is not edible.
Chop the mushrooms and add them to the pot.
Add the water and bring to a boil.
Add the cauliflower florets and continue cooking for about twenty minutes.
Add the soup powder, soy sauce, salt and black pepper.
Add the noodles, lower the heat and cook for about eight minutes.
Check whether the noodles are ready, adjust the flavors, add salt and black pepper if needed.
Turn off the heat.
It is advisable to drizzle a few drops of sesame oil into each bowl of soup.