Mushroom Soup
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1 tbs of Bragg Extra Virgin Olive Oil
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3 cloves of garlic
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1/2 tsp of Bragg Sprinkle
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1 1/3 cup of yellow onion
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1 cup of celery
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6 cups of mushrooms (we used portobello, shittake, and oyster)
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4 cups of vegetable broth
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2 cups of almond milk
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1 cup of cauliflower
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1/4 cup of Bragg Nutritional Yeast
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1/8 cup of tapioca starch
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3 tbs of filtered water
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2 tsp of Bragg Liquid Aminos
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1/4 tsp of black pepper
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Parsley
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Green onion
In this recipe:
- In a large pot on medium heat add olive oil, garlic, and sprinkles. Stir until fragrant, then add onion and celery. Stir well and let simmer for a few minutes.
- Next add mushrooms, vegetable broth, nut milk, cauliflower, and nutritional yeast. Stir well and lower heat to medium low, cover, and let simmer for 30 minutes, stirring occasionally.
- In a small glass combine tapioca starch and filtered water. Whisk well with a fork and add into soup. Add remaining seasonings and cover. Let simmer for another 10 minutes.
- Once time is up transfer soup into a blender and blend soup until smooth (you can also use an immersion blender as well).
- Transfer soup back to back pot. Garnish with parsley, green onion, and roasted mushrooms. Serve and enjoy!
