Mushroom Soup Recipe
Created by Ruth Paget
Quinoa
flour has all the amino acids that make up protein, which is why many people
consider it a complete protein in plant form.
It triples in size when cooking.
I add milk or cream to my soups for calcium.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
tablespoon butter
-1
large chopped onion
-1
teaspoon dry garlic
-2
(4-ounce) cans mushrooms
-1
(32-ounce) container beef broth
-32
ounces water
-1/4
cup quinoa flour
-1
cup shredded Monterey Jack Cheese
Steps:
1-Sauté
onion and garlic in olive oil and butter in a soup pot for 5 minutes.
2-Add
mushrooms and their juice, beef stock, water, and quinoa flour to the soup pan.
3-Bring
soup to a boil and let it boil for 30 minutes.
4-Remove
from heat and let it cool.
5-Insert
and immersion blender and purée the soup until you have a smooth consistency.
6-Ladle
soup into individual bowls. Top with
cheese and cook in a microwave for 1 minute to melt the cheese.
Serve
with toast and roasted tomatoes.
Bon
appétit!
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
Click here for: Ruth Paget's Amazon Books
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| Ruth Paget Selfie |
