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The Great Mushroom … Soup!

on May 20, 2012

Ah, the versatile mushroom … these little beauties are full of vitamins, minerals and anti oxidants … so they’re not only tasty and adaptable, they’re SO good for you!

In a pot…

  • 2 finely chopped onion
  • 4 grated cloves of garlic

Drizzle a little bit of good olive oil over these two flavourful gems and let them sizzle around on medium heat for about 10-15 minutes.

While that’s happening … take a full bag of white or brown mushrooms (or any other variety), trim the stem and give then a little rinse removing any visible ‘dirt’.  Place them (in 3 or 4 batches) in the food processor and let the processor do all the chopping for you.  🙂   Add the chopped mushrooms to your pot and let them sizzle for about 20 minutes and then turn down the heat just a little.

Then add…

  • juice of 1 lemon
  • 1/2 tsp of lemon zest
  • 1/2 tsp pepper
  • 1/4c red star nutrional yeast
  • a good splash of (GF) tamari
  • (give it a stir here)
  • 2c of unsweetened soy milk (or almond – we just use soy because I think it makes it a little creamier)
  • 1/2c water
  • (give it another good stir)

Cover the pot and let all the goodness hang out for another 30 minutes or so on low heat … then here’s where you sample and adjust your seasoning to suite your taste buds.

GREAT comfort food on an overcast day!  🙂



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