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Mushroom consommé with parsley and porcini noodles

Mushroom consommé with parsley and porcini noodles

Mushroom consommé with parsley and porcini noodles

Vegan, gluten-free and dairy-free fine dining soup with rich umami flavor and elevated presentation

This deeply flavorful and soul-warming soup is the perfect choice for guests seeking a refined, plant-based, gluten- and dairy-free dish with depth and sophistication.

The base of the soup is a rich mushroom consommé slowly simmered for 4–5 hours. It is crafted from a blend of dried porcini, wood ear mushrooms, shiitake, and oven-roasted cremini mushrooms. During this slow cooking process, the earthy umami essence of the forest mushrooms is fully extracted, resulting in a silky, crystal-clear broth. A touch of star anise and clove adds subtle warming spice notes, enhancing the complexity without overpowering the primary mushroom flavors.

The soup’s highlight is the unique gluten-free dumplings, made with dried porcini powder folded into the dough for an extra depth of flavor. They are hand-dropped into boiling water and served immediately, retaining a tender, airy texture.

For added texture and visual intrigue, the dish features julienned king oyster mushroom stems, roasted to mimic pasta, as well as marinated mushroom caps, which bring brightness and acidity to balance the earthy broth.

This elegant vegan mushroom soup is a true standout on the menu—not only for mushroom lovers but for anyone seeking a Michelin-level vegan starter that showcases seasonal ingredients with sophistication.

Allergens:soybeans (6), celery (9)
4400

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