Tuesday, 11 March 2014

Creamy Woodland Mushroom 
Soup

 Well we are just at the end of 
Winter and the snow just won't leave but, 
I can feel spring just around the corner. So while we still have a bit of a cold snap,  this soup comes in handy to warm me and my family to our toes. It's so satisfying to add to my dinner plans.
As you know I love soup as a starter or just for lunch and this woodsy appy hit's the spot.
Creamy without the cream and added fat. 
Luscious without high calories, 
that's always my goal.


So Delicious makes this starter easy
Dairy Free Recipe Madness Contest 
 http://www.godairyfree.org/news/march-recipe-madness-contest
 So many times I look for a dairy free mushroom soup and they just don't have them here yet!
So I decided to make my own...
and guess what?
This has no added fats, sugars, dairy or
preservatives
So,
of course this is a win win!
With so few ingredients too.
 You can make this any night of the week and make extra for lunch!



Creamy Woodland Mushroom
Soup

3 small onions, sliced
1 large potato, peeled, diced
16 oz chopped cremini mushrooms
1 tbsp EVOO
1 tsp salt & 1/2 tsp pepper
3 tbsp flour
2cup unsweetened So Delicious Almond milk
3 1/2-4 cup chicken or vegetable broth
3 tbsp chopped parsley

Saute onions in the oil until softened.


Add the mushrooms, and cook on high stirring to release the liquids, then allow the liquids to evaporate.


Add seasonings and flour. 


Stir to incorporate and cook the flour for 1min.
Add the milk.
Stir and bring to a boil.
Lower the heat to medium and continue to thicken for 5 min. stirring the sauce, so the mixture does not stick to the bottom.
Slowly pour in broth, parsley and potatoes.
Bring to a boil, discard any foam that rises.




Lower the heat to a medium simmer and cook for another 20min. until potatoes are cooked.
Puree 1/2 of the soup
 to thicken and stir back into the pot.

Serves:4
Topping:  Photo shows toasted croutons 
 


Enjoy with love!

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