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The following article was written by Carissa Leventis-Cox of Mama in the Kitchen, and she ain't cookin'!
This savory Cream of Mushroom Soup is easy, simple, and delicious, and you can even make last night's leftover veggies into cream soup today. This one's a keeper for any busy mama's recipe file!
For the Mushrooms2 Tbsp. sea salt2 Tbsp. balsamic vinegar2 Tbsp. extra virgin olive oil2 lbs. thinly sliced or chopped crimini or portobello mushrooms (Crimini mushrooms are available year-round.)
For the Cream Soup1/2 tsp. garlic powder1/2 tsp. ground ginger1/2 tsp. onion powder2 Tbsp. nutritional yeast2 Tbsp. Nama Shoyu (unpasteurized soy sauce)1/4 cup raw almond butter (You can also use raw tahini or raw cashew butter.)2 cups waterScallions, cilantro, or other herbs for garnish
Makes 4 servings