Oyster mushroom soup with garlic sauce
For the soup:
3 Cups oyster mushrooms, cut into cubes
1 Tbsp paprika powder
4 Cups rice milk, unsweetened
2 Tbsp coconut oil
salt to taste
For the sauce:
1 Tsp chili flakes
¼ Cup vinegar
3 cloves garlic, chopped
1. Heat the coconut oil in a large pot. Add the paprika and stir well. Cook for 1 minute. Add the mushrooms. Cook for about 10 minutes, stirring occasionally.
2. Add the rice milk, stir well and cook for more 10 minutes, over medium heat.
3. In a bowl, mix together all of the ingredients for the sauce.
4. Serve the soup hot with a little bowl of garlic sauce.