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Tuesday, February 14, 2017

Marvelously Comforting and Creamy Mushroom Soup

This is a great soup for the winter and it has been extra wintery this week with the ice storm and then the snow this week. Both husband and child approved. I don't think it is filling enough to count as an entire meal on it's own but pairs well with a fresh bred or grainy toast. Makes a little more than 2 servings.

What You Need:

  • a pack of cremini mushrooms, sliced or chopped
  • 1-2 tbsp olive oil
  • 2 bay leafs
  • 1/2 tsp thyme
  • 1/2 a sweet onion, minced or chopped all small like
  • 1 vegetable bullion cube with no monosodium glutamate, check the ingredients :) 
  • 1 tbsp of flour
  • 2 cups of soy milk
  • 1 cup of water
  • 1/2 tsp salt, pepper to taste
  • optional: 1 tbsp of cornstarch mixed with 2 tbsp of water

    What To Do:
    1. Add olive oil, mushrooms and onion to a regular sized pot on medium heat. Fry while stirring until the mushrooms look cooked and the onion translucent, taking care not to burn the onion.
    2. Add bay leaf and thyme. Add bullion cube, and squish it up with the back of the spoon to help it dissolve when the water is added. Add the flour and stir the whole thing well. 
    3. Add soy milk and water, bring to a boil. Season with salt and pepper. If the soup thickens to your liking, you are done. If not, mix the cornstarch with the water then add to the soup while stirring to thicken it up. Enjoy your awesome soup :)