Ingredients:

• 250 grams frozen peas
• 1 liter vegetable bouillon
• 100 grams dried shiitakes, reconstituted
• 20 grams margarine
• 1 tbs. Flour
• 2 tbs. almonds, ground
• 1 tbs. curry powder
• salt
• mint leaves to garnish

Directions:
Cook the frozen peas 5 minutes in 1 liter of water.
Add 1 liter of vegetable bouillon and cook for 15 minutes.
Puree the soup mixture.
Meanwhile, soak dried shiitakes or clean fresh ones and cut them in strips.
Set 1 or 2 strips aside to garnish the soup.
Saute the rest of the mushrooms in the margarine.
Add the ground almonds and flour and curry powder.
Add them to the soup and cook the soup until it is warm.
Serve the soup with a few mint leaves on top and float 1 or 2 shitaki pieces on top as a garnish with the mint leaves.