I can not think of anything more warming than a warm cup of soup on a blustery day. Mushroom soup has such a deep earthy gift to give. When I was young of course there was a canned soup that everyone used.
Choosing to reclaim health means we have to find alternatives that promote health. Promoting health does not mean sacrificing taste. Try this recipe and check out what is possible.
Judy’s Mushroom Soup
1 small white onion diced
1 tsp avocado oil
4 cups almond pine nut milk (¾ cup almonds, ⅓ cup pine nuts, 4 cups milk)
1 ½ cup button mushrooms
1 cup baby Bella mushrooms
1 1/2 cup Bunapi mushrooms (package)
½ cup crimini mushrooms
1 tsp Herbamare
¼ tsp salt
1 Tbsp coconut amino’s (Or Tamari if you are not strict to MM protocols)
1 large garlic clove
2 tsp arrowroot powder in ¼ cup cold water
Dice onions and saute in 1 tsp of avocado oil in a large saucepan.
Add milk and mushrooms.
Simmer for 15 minutes adding remaining ingredients except for the arrowroot mixture.
Use an immersion blender (or blend in high-speed blender) to blend to desired chunkiness.
Bring soup to light boil.
Slowly add arrowroot mixture to thicken, stirring constantly.
Take from heat, garnish with parsley and roasted pine nuts.