SafePlates

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mixed mushrooms (such as shiitake, oyster, and cremini), sliced
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 1 cup vegan beef strips (plant-based), recommend a brand like Beyond Meat for consistency
• Juice of 1 lemon (adjust to taste)
• Zest of 1 lemon (adjust to taste)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent.
2. Add the sliced mushrooms and thyme to the pot. Cook until the mushrooms are soft and have released their juices, about 5-7 minutes. Look for the mushrooms to turn golden brown.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let simmer for about 10 minutes, or until the broth has slightly thickened.
4. Stir in the vegan beef strips and continue to simmer for another 5 minutes, or until the strips are heated through.
5. Add the lemon juice and zest, then season with salt and pepper to taste. Adjust the lemon flavor according to your preference.
6. Serve the soup hot, garnished with fresh parsley. Pair this hearty soup with crusty bread or a light salad for a complete meal.