Soupe Du Joir: Mediterranean Mushroom and Greens Mushroom Broth made with sautéed garlic, onion and shallots, mushroom powder, crushed mustard seed, rosemary, black pepper, mediterranean thyme, savory, parsley, lavender and sage. For the vegetables I used crimini mushrooms, bok choy, okra, collard greens, dandelion greens and fresh jalapeños. One of the best soups I have ever made. So fresh and light and full of flavor. Served with prairie bread and a slice of lemon. Dinner is served! #veganrecipe #soupthereitis #veganchefsofig #plantbasedfood #eatyourveggies