I used organic everything I could get:
3/4 lb chopped white mushrooms (you could use Cremini)
3 chopped medium sized carrots
4 chopped smallish parsnips
2 chopped stalks celery
1 large chopped onion
3 large cloves of garlic chopped
1/2 tsp salt (I do use sea salt mostly)
1 tsp dried thyme leaves
3/4 cup fresh chopped parsley leaves
1 liter or 4-5 cups or a quart of water
1 cup unsweetened rice milk or almond milk
Cook the chopped onions, garlic, celery, carrots, parsnips in the bottom of a pot with about 3 cups of water. When they begin to soften, add chopped mushrooms, salt, pepper, parsley and the rest of the water (or more or less water). When all cooked - about 35 minutes - add the cup of rice milk or almond milk and puree. Delicious! We ate this several days as it made about 2 quarts, shared it with neighbors, and I bet it would freeze well too. This completely satisfied my craving for that mushroom soup, in fact, my husband said this soup is an all-time favorite and was "quite a bit better" than his bowl at the restaurant (that's really what he said).
Mushroom Soup
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of cronometer.com based on my estimates.
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