1. Soak almond in water. Peel the cooked potatoes. Dice potato and onion.
2. Don’t wash the mushroom, otherwise it will lose the aroma a lot. Wiped the button mushroom surface with clean damp kitchen towel, cut into thick slices. The mushroom slices will shrinks when fried, so don’t cut too thin. Cut the root of Swordbelt mushroom.
3. Heat the pan with little oil, fried onion until little brown. Add the potato and almond, cook for a few minutes until softened. Set aside.
4. Wash and dry the saucepan. Heat little on saucepan, add the sliced mushroom, pinch of himalayan salt. Try to spread the slice evenly on the saucepan, let every surfaces of the mushroom slice heated. Don’t try to move the mushroom too oven, fried one surface until cooked and turn around. It help to lock the aroma of mushroom. Fried the mushroom slices in to batch if the saucepan is not large enough. Do the same to Swordbelt mushroom.
5. Reserve some beautiful mushroom slices for toppings.
6. Add the fried potatoes, onions, mushroom, almond, hot water and dried herbs into the blender or using a hand blender . Blended until smooth.
7. Pour the blended soup into the saucepan, stir and bring to the boil, add more salt or mixed herbs if you like. Simmer for about 5 minutes, stirring occasionally.
8. Topped with mushroom slices and flaxseed oil. Serve & enjoy !
Tips
If you are not an vegan, add some homemade chicken powder to taste better