Mushroom Soup
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Notes
*To learn how to get rid of arsenic in rice, read more here.
Ingredients
- 6 cups of water
- 1 ½ pounds of fresh mushrooms, sliced
- 1 ½ teaspoons dried dill
- 1 ½ teaspoons paprika
- 1 teaspoon of caraway seed (optional)
- ½ teaspoon of pepper
- 1 teaspoon vegetable broth powder
- ½ teaspoon of Celtic Sea Salt
- 1 cup of non-dairy milk
- 2 teaspoons lemon juice
- 1 teaspoon extra-virgin olive oil
- 3 teaspoons organic brown flour
Instructions
- In a soup pot, mix together all the ingredients except flour, oil, milk and lemon juice. Bring to a boil, and simmer for 15 minutes. In a separate stock pot, lightly warm the oil, add flour, and cook for 1 minute while stirring constantly. Keeping the heat low, whisk in the milk and stir until smooth. Add the mushroom soup to the thickened sauce and simmer for 15 minutes. Just before serving, whisk in the lemon juice. Serve with brown rice*.
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