Ingredients
- 1 variety of mushrooms
- 1 celery stalk, small diced
- 1 small onion, chopped
- 1 teaspoon fresh grated ginger
- 2 garlic cloves, minced
- 2 cups vegetable stock, add more for a thinner consistency
- 2 tablespoons olive oil
- 4 oz. egg noodles, option
- salt and pepper to taste
Instructions
- Heat a pan with oil, add garlic and onions, stir cook for a minute. Add the rest of the vegetables, stir to mix. Season with salt and pepper, stir, add the vegetable stock, cover, lower the heat, simmer for 2 minutes or until the veggies are tender.