Mushroom Soup

Appetizer, Lunch

This soup season, I made a tasty Mushroom Soup.  This soup is hearty, creamy, and delicious.  Besides the mushrooms, I also added some carrots, celery and red onion.  There is nothing like a bowl of hot soup during this time of year.  Try making this one for your family.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

Mushroom Soup

1 Cup of organic black quinoa, Alter Eco
1 Container of mushrooms, (8 ounces)
1 medium white onion, chopped
3 Medium carrots, chopped
3 Stalks of celery, chopped
4 Cups of vegetable broth
1/2 Cup of all-purpose gluten-free flour
1/2 Cup of dairy-free butter
3 Cups of nondairy almond milk
1 Teaspoon of Himalayan salt
1/2 Teaspoon of pepper
1/2 Teaspoon of basil
1/2 Teaspoon of Italian seasoning
1/2 Teaspoon of onion powder

-Cook the quinoa according to the directions on the packaging. Drain and set aside.
-Heat a large pot on medium heat. When the pot is warm, add the vegan butter, onion, carrots and celery. Cook for 5 minutes or until onions are translucent,
-Add the flour to the pot and mix covering the vegetables in flour.
-Slowly add the vegetable broth, salt, pepper, basil, Italian seasoning, onion powder, and stir.
-Bring soup to a boil then simmer for 5 minutes on low heat stirring occasionally.
-Combine the quinoa, mushrooms and milk to the pot. Cook for an additional 10 minutes on low heat or until mushrooms are fully cooked. Add the soup into the bowls and serve. Enjoy!

Note: Let leftovers can be kept into a airtight container for 3 days.

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