Cream of Mushroom Soup
How to make this classic soup without cracking open a can from the Natural Gourmet Institute
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Recipe by Natural Gourmet Institute
Ingredients
- 1 cup minced shallots
- 3 tablespoons butter or olive oil
- 4 tablespoons whole wheat flour
- 4 cups vegetable stock
- 1 pound mushrooms, coarsely chopped
- 1/2 tablespoon vegetable seasoning salt
- 1/2 tablespoon umeboshi vinegar
- Black pepper
- Parsley sprigs for garnish
Preparation
1. Mince shallots. Sauté in butter or olive oil until shallots are translucent. Add flour; stir 4-5 minutes, until toasted.
2. Add stock 1 cup at a time, whisking to blend. Bring to simmer, add salt.
3. Coarsely chop mushrooms, add to soup. Simmer 30 minutes.
4. Puree soup in blender. Adjust seasonings. Serve garnished with parsley sprig.
See Also: Lentil Pate
Nutrition Information
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g