Mushroom soup
Adapted from a recipe in Comfort Me with Apples by Ruth Reichl. This soup turned out AMAZING, and I had to share. :-)
Mushroom Soup
1/2 lb. mushrooms
1/4 cup Earth Balance
1 small onion, diced
4 tablespoons flour
1 cup veggie broth
2 cups coconut milk (not the "lite" kind)
salt, pepper
1/4 tsp nutmeg
1 bay leaf
Thinly slice the mushrooms.
Melt the butter in a heavy saute pan. When the foam subsides, add the onion and saute until golden. Add the mushrooms and saute until brown.
Stir in the flour, and then slowly add the broth, stirring constantly.
Heat the coconut milk in a saucepan or in the microwave. Add it to the mushrooms, along with salt, pepper, nutmeg, and bay leaf.
Cook over low heat for 10 minutes; do not boil.
Remove the bay leaf and serve.
Enjoy!
Mushroom Soup
1/2 lb. mushrooms
1/4 cup Earth Balance
1 small onion, diced
4 tablespoons flour
1 cup veggie broth
2 cups coconut milk (not the "lite" kind)
salt, pepper
1/4 tsp nutmeg
1 bay leaf
Thinly slice the mushrooms.
Melt the butter in a heavy saute pan. When the foam subsides, add the onion and saute until golden. Add the mushrooms and saute until brown.
Stir in the flour, and then slowly add the broth, stirring constantly.
Heat the coconut milk in a saucepan or in the microwave. Add it to the mushrooms, along with salt, pepper, nutmeg, and bay leaf.
Cook over low heat for 10 minutes; do not boil.
Remove the bay leaf and serve.
Enjoy!