Ingredients
1 large white onion diced
1 package white button mushrooms 10 oz sliced
1 package baby portobello mushrooms 10 oz sliced
10 stalks fresh thyme leaves removed
1 cup organic vegetable broth
1 tbs. tapioca flour or arrowroot or cornstarch
1 cup almond or cashew milk unsweetened
1 dried bay leaf
1/2 tbs. liquid aminos coconut aminos for paleo or Whole30
1/2 tsp. salt
freshly ground pepper
Instructions
In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
Add the bay leaf, the salt and the liquid aminos to the mushrooms.
Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
This soup is amazing the next day as well and can easily be doubled.
Add cashew cheese, Parmesan cheese or enjoy the soup just as it is!
Nutrition
Calories: 116kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Sodium: 804mg | Potassium: 766mg | Fiber: 3g | Sugar: 7g | Vitamin A: 17.5% | Vitamin C: 7.8% | Calcium: 24.3% | Iron: 7.2%
Zuppa Toscana (Just like from Olive Garden!)
1lb Italian sausage - 3/4c diced onion - 6 slices diced bacon - a few cloves minced garlic - 4c chicken stock/broth - 1c russet potatoes, cut to bite size (or potatoes of your choice; I like the different colored ones, black, purple, red, brown) - 2c fresh chopped kale - 3/4c cream.
Brown the ground sausage in skillet over medium heat. Drain and set aside. Saute onion & bacon over medium heat until onions are translucent. Place all ingredients except kale and cream into Crockpot and cook on low for 4-6 hours. At the end, add the kale and cream, stir & let heat before serving.
Easy to freeze leftovers. Feel free to add cracked pepper, maybe some cauliflower, white beans, leeks, shrooms? But made the way I wrote, it is JUST like Olive Garden soup! Even if you are not a kale fan, trust me :)
Itadakimasu! Love, Kitty 🐱🏍
@essdee
that looks delicious!
I'm not good at describing this receipe, but i will try.
Onion Soup
Onions as much as you like. It depends if you want two sevevings or one. Make sure the onion measures to 1\3 of your pot.
Then you sauce the onions with vegetable oil, until they are golden but not burined.
After you sauce the onion. Add a can of chicken broth.
Add one table spoon of vinger.
salf of pepper as desired.
Optional (raisin)
Add water to complete the pot full with the onions and broth.
keep on the oven for almost 10 minutes.
taste to make sure it is ready.
Healthy and helps with weight issues.
@peacefulforever333
putting raisins in it is an amazing idea! thanks for sharing
I have a recipe, but it involves a still beating rabbit heart so i doubt anyone would be interested...
https://www.italian-food-lovers.com/2008/05/acquacotta-the-stone-soup-traditional-recipe-from-tuscany/
Italian traditional stone soup. I hope it inspires you who like cooking to improvise🤗😊
Thank you for this recipe. I adore soups and I am sure that it is a very healthy food, especially for our stomach. So, I am going to buy heat copper cookware and I am sure that it will perfectly suit for many delicious soups. I will wait for other recipes.
