I wish I could say this was magic mushroom soup, but I have yet to take on one of those recipes. However, I love that “Ganja Cookbook” is following me on Twitter. Given this week’s theme…I mean…never say never!
When I was at the grocery store recently, I came across portobello and sodium soup. I mean…that’s what I saw anyway. It sounded delicious but I decided I wanted mine without a side of hypertension and I knew it couldn’t be that hard to make. I hit Google from my Blackberry for an idea of what I’d need and boom — found a recipe! I changed a couple things and here you have it…
3 portobello mushroom caps chopped into bite-sized pieces
2 stalks celery, chopped
2 tablespoons butter
4 cloves garlic, minced
1 whole onion, diced
4 cups chicken or vegetable stock
1/2 cup milk or cream
1 tsp crushed red pepper, plus more to taste
Salt and pepper to taste
This Is How We Do It
Melt the butter in a soup pot. Do not skip out on the butter — this soup has like 80 calories per serving and needs that fat to be satisfying and to be more than like, pureed vegetables.
Add the onions and garlic to the pot and sprinkle generously with sea salt; saute for about five minutes. Add in the mushrooms and celery and cook for another three minutes.
It will start to smell so good — very earthy and fresh! Then add the broth. Bring to a full boil, then reduce the heat and simmer for 20 minutes. (Go do two segments of Core Fusion while it simmers! Seriously, that’s what I did!) Then add the flour/cornstarch diluted in water to thicken the soup. Mix thoroughly and let boil again. Add the milk right before serving and then season with salt and pepper.
Perfection! It only took a half hour and was a good new way to do vegetable soup. Definitely a great side dish or starter with a lot of yummy portobello flavor.
Magical mushrooms — just maybe in a different way!