Season (sprinkle over the water) about a half cup of water with a garlic pepper seasoning mix (I use a special mix from Alden’s Mill House) and a seasoning blend with salt, oregano, marjoram, black pepper, garlic (or you can sprinkle in each spice if you don’t have a blend; I use The Chef’s Miracle Blend from Alden’s Mill House).
Sauté mushrooms, onion, celery and carrots in water until soft and pretty
Add in remaining herbs and seasonings
Add in stock and water
Take a couple of tablespoons of warm water and mix with the cornstarch. Add this mix to the soup.
Add in the flax milk
Simmer for about an hour.
This was made up as I went along and, I gotta’ say, it is delicious.
I did not know homemade mushroom soup could turn out so good!
Slice mushrooms and roughly cut up some sweet pepper. Sauté these in a few tablespoons of water. Add in about two tablespoons of coconut aminos (got mine from Trader Joe’s — least expensive brand that I’ve found). Shake in spices of your choice — I like Alden Mill’s Garlic-Pepper but when I don’t have that I use an Italian seasoning mix along with a bit of black pepper.
Often I add onions – depends on my mood!
This is good all by itself or added to a tossed salad or drizzled over mashed potatoes or rice.
(If you accidentally cook it a little to long and the water seems to disappear, add in some more water and this will pick up any dried spices and mushroom bits and it probably will taste even better.)
I don’t mean to be a reduntant blogger but soup is so good and so easy that I keep posting slightly different recipes. For this one, I didn’t saute anything! I just threw things into the pot.
I started out by boiling a few russet potatoes. I cooked these with two large cloves of garlic (used a garlic press). Instead of draining the water, I removed the potatoes and used the water for a soup base. I also added a cup or so of low-sodium vegetable broth.
(I used the remaining potatoes for mashed potatoes one day and fried potato slices the next.)
I threw in onions, orange pepper, carrot, celery… in fact all of the other ingredients.
Once they simmered for a few minutes, I added some frozen corn and peas and a little salt and pepper.
Sky’s the limit. Add in whatever you have on hand….like zucchini or beans.
Just one more thing: I included a 1/2 cup or so of leftover spaghetti sauce…it added a good tomato-y flavor!