You do not have to hijack a cow’s udder parts to make this tasty soup. No dairy required. Prep time is only 10 minutes. Cooking time is sensible, too. You can do this. I promise.
I made my Dairy Free Cream of Mushroom Soup AFTER making dinner.
“But Josie, ain’t nobody got time for makin’ soup from scratch. I’ll just open up me up a can of Campbell’s and keep on rollin’.”
GAH! Please don’t talk like that. This recipe is so darn quick & easy; didn’t interfere with my couch-azzing time at all. You’ll be in & out of the kitchen in plenty of time to maximize (and in no way jeopardize) your much needed lazy time. M’kay?
INGREDIENTS (makes about 4-5 servings)
Prep time: Approximately 10 minutes.
6 cups chicken or veggie broth (equal to three 14.5 ounce cans)1 can Goya coconut milk (15.5 ounce can)1 fresh package mushrooms (white, bella, or both — take your pick)2 large carrots, chopped3 celery ribs, sliced1 large onion, diced4-5 garlic cloves, sliced (not smashed)sprinklings of thyme, pepper, sea salt, garlic powder and onion powder1.5 teaspoons rosemary3 heaping tablespoons flour1 tablespoon olive oil1/4 to 1/2 cup white cooking wineIf you have reservations about using coconut milk, don’t worry. The union of delicious seasonings make the coconut barely noticeable, if at all.
DIRECTIONS
Cooking time: 20-25 minutes.
Set mushrooms to the side and slice carrots, celery, onion & garlic.
Add sliced veggies to large pot. Saute’ in olive oil & white wine until slightly soft.Add broth and coconut milk. Bring to a boil.Break up mushrooms into large pieces with your hands (or chop into thick pieces), then add to the pot. Feel free to add the stems to the pot if desired.Add sprinklings of thyme, pepper, sea salt, garlic powder and onion powder to the pot. As the soup cooks, add more seasonings to taste.Add the Rosemary. Try not to leave out this ingredient. It really brings out the flavor, along with the thyme.Continue to cook your brew on low to medium heat until all veggies are tender.To thicken your soup, add flour to the pot and whisk with a fork. Continue cooking until soup thickens. Add extra flour if you prefer your soup even thicker.
Any kind of homemade soup is best when packed up to sit in the fridge overnight. All those flavors get to marinate even longer. But you can bet your hungry stomach’s lust for tastiness that this soup is wonderful and warming to the soul when you scoop yourself some fresh out the pot.
I’ve been packing my soup for lunch this week. Food like this is fantastic for helping you achieve or maintain flat abs. Now say it with me… “BOOM!”
v Subscribe to YumYucky on YouTube
No comments:
Post a Comment