Mushroom Soup—Creamy Texture Yet Dairy-Free; Cholesterol-Free; Low Calorie; Energizing; All-Organic:
Ingredients:
1/3 of medium onion (preferably red)
3 cloves of garlic (medium size)
24 ounces (i.e. 1 & ½ lbs.) assorted organic mushrooms (Shiitake, Cremini, Baby Bella, Portabella, Oyster)
¼ cup extra virgin olive oil
2 tablespoons dry parsley—or ¼ cup chopped fresh parsley
1 tablespoon dry basil—or 2 tablespoons chopped fresh basil
¼ teaspoon sweet red paprika
¼ teaspoon powdered ginger
2-3 pinches of Turmeric
¼ teaspoon red Himalayan salt or sea-salt
Small pinch of cayenne pepper
½ teaspoon fresh-squeezed lemon juice
¼ cup vegetable broth
¾ cup almond milk
Cooking Instructions:
Purée onion & garlic & sauté in olive oil on low heat, for 2-3 minutes
Rinse in cold water, drain & purée all the mushrooms & add to sauté mix
Add veggie broth & 3 cups of spring water; mix well & simmer over low heat
Mix all the herbs, spices & salt & sprinkle & blend into soup thoroughly
Add lemon juice & mix in well
Cover & simmer for 45 minutes, stirring often to make sure mix does not sear to bottom of pot
Add more water to achieve consistency you prefe4r
Add almond milk
Cover pot & cook for another 15 minutes
Serve with seasoned croutons
Refrigerated dish keeps fresh for 5-7 days—flavor deepens & is enriched daily
NOTE: Depending on the amount of mushrooms used, this soup can extend to 8-12 servings.