Surviving Love and Loss-part 2

 

WE FORGET SOMETIMES, BUT IT NEVER GOES AWAY

It seems I am still learning the ins and outs of blogging. My new IPHONE is great except I erased my calendar, so omitting a recipe is minor, But I do apolgize.

jim

 

Creamy Mushroom Soup

Serves 6 to 8

-A recipe from the creative minds of Chris and Wendy-

 

Ingredients:

  • 17 oz. potatoes, peeled and rough chopped
  • 1 lb. mushrooms, rough chopped (reserve 3-4 for garnish)
  • 2 celery stocks, rough chopped
  • 1 onion (small to medium), rough chopped
  • 1 clove garlic, crushed
  • 1 litre mushroom broth
  • 1/2 cup almond milk
  • 2 Tbsp. vegan margarine

Garnish

  • 3-4 mushrooms, thin sliced
  • Parsley, sprigs or minced
  • A small dollop of vegan margarine

 

Directions:

  1. Sauté chopped onion and celery with crushed garlic in margarine for 3-4 minutes or until onions appear translucent.
  2. Rough chop mushrooms and add to onions and celery. Sauté for 5 to 6 more minutes. Set aside.
  3. Place chopped potatoes and mushroom broth in a medium to large saucepan 4 litres? And allow to come to a boil.
  4. Add sautéed onions, celery and mushrooms to broth. Turn down heat and let simmer for 30 minutes or until potatoes are soft.
  5. Turn off heat and add almond milk.
  6. Place in blender and blend thoroughly.

 

Serving:

  1. Garnish with mushrooms and parsley.
  2. Serve with vegan cheese and bread.

 

Storage:

This soup will store for a week in the fridge. Reheat when you are ready.

 

 

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