Mushroom Soup

Mushroom Soup—Creamy Texture Yet Dairy-Free; Cholesterol-Free; Low Calorie; Energizing; All-Organic:















1/3 of medium onion (preferably red)

3 cloves of garlic (medium size)

24 ounces (i.e. 1 & ½ lbs.) assorted organic mushrooms (Shiitake, Cremini, Baby Bella, Portabella, Oyster)

¼ cup extra virgin olive oil

2 tablespoons dry parsley—or ¼ cup chopped fresh parsley

1 tablespoon dry basil—or 2 tablespoons chopped fresh basil

¼ teaspoon sweet red paprika

¼ teaspoon powdered ginger

2-3 pinches of Turmeric

¼ teaspoon red Himalayan salt or sea-salt

Small pinch of cayenne pepper

½ teaspoon fresh-squeezed lemon juice

¼ cup vegetable broth

¾ cup almond milk


Cooking Instructions:

Purée onion & garlic & sauté in olive oil on low heat, for 2-3 minutes

Rinse in cold water, drain & purée all the mushrooms & add to sauté mix

Add veggie broth & 3 cups of spring water; mix well & simmer over low heat

Mix all the herbs, spices & salt & sprinkle & blend into soup thoroughly

Add lemon juice & mix in well

Cover & simmer for 45 minutes, stirring often to make sure mix does not sear to bottom of pot

Add more water to achieve consistency you prefe4r

Add almond milk

Cover pot & cook for another 15 minutes

Serve with seasoned croutons

Refrigerated dish keeps fresh for 5-7 days—flavor deepens & is enriched daily


NOTE: Depending on the amount of mushrooms used, this soup can extend to 8-12 servings.


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