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This is a lovely recipe for vegans and non-vegans alike. Rich in healthy protein and bone-building minerals, this mushroom soup offers protection against cardiovascular disease, strengthens immune function, and helps reduce inflammation throughout the body - simply do a search through the online archives at the National Library of Medicine and you`ll confirm these and other health benefits from regular consumption of button and cremini (sometimes spelled crimini) mushrooms.
good.............

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Here`s what Breanna had to say after giving it a go: I really enjoyed this soup; it actually reminds me of a creamy mushroom soup that I used to order at a little caf´┐Ż when I was in college, although that one was made with butter and heavy cream, and who knows what else. This dairy-free mushroom soup is savory and hearty - the flavors are so developed and extremely comforting. The roasted almond butter gave a subtle depth to the soup that I really loved. It has a great balance of flavors and nutrients, and made my kitchen smell divine!

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Ingredients: 1 tablespoon extra-virgin olive oil 1 small to medium onion, roughly chopped 1 rib of celery, roughly diced 8 ounces cremini mushrooms, cleaned and quartered 8 ounces white mushrooms, cleaned and quartered 5 cups vegetable broth 1/2 flat teaspoon of dried thyme (optional) 2 tablespoons minced fresh parsley (optional) 3 tablespoons of roasted almond butter 1 cup unsweetened almond milk 2 tablespoons toasted sliced mushrooms Sea salt and pepper, to taste

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Directions:1. In a large soup pot, heat extra-virgin olive oil over medium heat. Cook onion and celery about 5 minutes or until softened.

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2. Add mushrooms and cook for another two minutes, stirring throughout.

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3. Add vegetable broth and thyme, then sea salt and pepper, to taste. Bring to a boil, then reduce heat to low and simmer uncovered until vegetables are tender - about 15 to 20 minutes.

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4. Add almond butter. Use a hand blender in the soup pot to bring everything together, or transfer to a blender to get the job done.

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5. While still over low heat, stir in almond milk, taste, add sea salt and pepper if necessary.

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6. Serve soup in bowls and garnish with fresh parsley and toasted almond slices. Enjoy this creamy mushroom soup while it`s hot.

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