We altered the recipe from Allrecipes for this mushroom soup to make it whole food plant based and allergen free.
Ingredients:
1 pound mushrooms, sliced
2 cups vegetable broth
4 cloves of garlic, minced
2 cups onions, diced
1 TBS paprika
1 TBS coconut aminos
1 tsp salt
1/2 tsp black pepper
1 recipe of cream sauce, see below
Cream Sauce for soup
Blend the following
1.5 cups white beans, drained and rinsed
1 cup plant based milk
3 TBS tapioca starch
2 TBS nutritional yeast
2 TBS lemon juice
2 TBS fresh dill weed
1/4 cup fresh parsley
Directions: Sauté the vegetables in 2 TBS vegetable broth for 3-5 minutes. Add the remaining ingredients. Heat and serve warm with your favorite bread or dinner roll and a nice salad.
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