Foodie Friday Recipe: Mushroom Soup
High Five to Fridays! What does everyone have planned for this weekend? It looks like the weather is supposed to be sunny and warm here in New Jersey and I have a “To Do List” that needs to be completed. No going out for me, which I’m totally okay with. I need a little break! 😉 Instead I get to do my taxes! BLEH! The rest of my “To Do List” involves fun stuff, like taking some yoga shots, dog park with Kala, blog posts, brunch with Lauren, yoga class at Powerflow Yoga, and a visit to the lululemon showroom in Summit.
Thanks to my good friend Lauren for sharing her Mushroom Soup recipe with all our readers. Lauren has been on a cooking tear and has so many recipes to share with all of you. Since I work nights in the gym and usually never have time to prepare dinners, Lauren has been such a HUGE help. She has put together a healthy and easy recipe that can easily be prepared after a busy day at work. Try it out and let us all know what you think! Thanks again Lauren!
“Diving into a warm bowl of soup is such a welcome comfort after a long day! Here’s a hearty & healthy mushroom soup recipe. Total comfort food, but without the extra calories of a cream of mushroom soup. The bulk of the soup is finely chopped mushrooms, which gives it a nice meaty texture. Hope you enjoy!
2 lb. fresh mushrooms – I used a button & bella combination, but experiment with your favorites!
1/4 cup canola oil
4 large shallots
2 tablespoons flour
1 cup rice milk
3 cups low sodium chicken or vegetable broth
salt & pepper to taste
1 tablespoon finely chopped chives (for garnish)
In a food processor, coarsely chop the mushrooms & shallots on the pulse setting. In a large saucepan, warm the oil. Saute the mushroom & shallot mixture, stirring frequently, until the vegetables are browned. Sprinkle the flour into the mushroom mixture & stir. Add rice milk & stir mixture to dislodge any browned bits. Add the chicken broth and simmer for 10 minutes. Add salt & pepper to taste. Sprinkle top with chopped chives.”