Ingredients
1 qt Water, boiling
10 oz Mushrooms, sliced (raw weight)
2 oz Gluten Free Noodles, cooked
1 oz Roasted garlic
1 oz HACO-Swiss Cuisine Santé Vegetable Stock
1 oz Onion, chopped
1 oz Cilantro, freshly chopped
1 oz Extra Virgin Olive Oil
1/4 oz Basil
1/4 oz Roasted ginger
1 pinch Black pepper

Preparation
Cook the gluten free noodles and in a separate pot, add 1 oz of Vegetable Stock to the boiling water. Sauté the chopped onions, garlic and ginger in Extra Virgin Olive Oil. Slowly incorporate the sliced mushrooms to the sauté pan.

Once the Vegetable Stock is boiling, lower the heat and add the sautéed ingredients and stir occasionally. Add the basil, cilantro and cooked noodles while the mushroom soup simmers for 2-3 minutes.

Setting
Place soup in desired serving dish and garnish as desired.

Specialty Ingredients
#726 HACO-Swiss Cuisine Santé Vegetable Stock
#20103 Extra Virgin Olive Oil