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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Cream of Almond & Wild Mushroom Soup Recipe

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This recipe for Cream of Almond & Wild Mushroom Soup is from Cooking On The Edge...Of The Woods, 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:  
3 tbsp olive oil or butter
1 shallot, finely diced
1 cup leeks, finely sliced
¼ tsp dried red chili flakes
4 cups sliced mixed mushrooms (brown or white button, crimini, portobello, chanterelle or a mix of your favourites)
4 tbsp all-purpose flour
3 cups vegetable stock
2 ½ cups So Nice Organic Almond Unsweetened Original
sprig fresh rosemary
1 bay leaf
1 tsp fresh thyme
¼ cup cooked black beans
¼ cup diced red potato
salt & ground pepper to taste
2 tsp chopped parsley
Directions:
Directions:
Heat oil or butter in large pot. Add shallots, leeks and chili flakes, sauté over medium heat until vegetables are translucent.
Add mushrooms and cook stirring often until mushrooms have begun to lose their liquid and have started to brown. Stir in flour, coating vegetables.
Add the vegetable stock and So Nice Organic Almond stirring constantly to keep lumps from forming. Add rosemary, bay leaf and thyme and bring to a boil.
Lower heat to a simmer. Add beans and potatoes and simmer for about 25 minutes until potatoes are tender.
Season with salt and pepper, garnish with fresh parsley.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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