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Mushroom Soup Recipe

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This recipe for Mushroom Soup is from The Bell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large white onion, diced
1 pkg (10 oz) white button mushrooms, sliced thinly
1 pkg (10 oz) baby portobello mushrooms, sliced thinly
4 stalks of celery, chopped
3 tsp dried thyme
1 cup organic vegetable broth
1 TBS tapioca flour or corn starch
1 cup almond milk (unsweetened)
2 dried bay leaves
½ TBS soy sauce
½ tsp salt
freshly ground pepper
Directions:
Directions:
In a large saucepan, over medium heat, add the diced onions and a bit of water. Allow to sweat while slicing the mushrooms and celery, about 5-7 minutes. Move onions to the sides of the saucepan and add mushrooms and celery, allow to cook 5 minutes uncovered. Stir the onions, mushrooms and celery together. Add thyme and allow to continue to cook, at least 10 minutes.

You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half. Add the bay leaves, the salt and soy sauce to the mushrooms.

Stir the 1 TBS of tapioca flour or corn starch into the organic broth. Add to mushrooms and stir. Add almond milk. Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
Personal Notes:
Personal Notes:
This soup is amazing the next day as well and can easily be doubled. We love this soup served with warm bread or even used as a gravy over baked potatoes or rice. Mamaw enjoys this soup when she comes to our house.

 

 

 

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