This is a super tasty, healthy, and low fat version of an old time favorite. Feel free to add additional ingredients to suit your palette.
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 medium potato, peeled and chopped
- 3-4 cloves garlic, minced
- 16 ounces white or crimini mushrooms, rinsed and sliced
- ¼ tsp dried thyme
- 3 cups vegetable broth (I like McKay’s)
- Salt and pepper to taste
- 1 cup soymilk or almond milk
- 1 T soy sauce
- In a large pot, water sauté the onion, celery, potato and garlic. Cover and cook until softened, about 10-12 minutes.
- Add mushrooms, thyme and broth. Bring to a boil, then reduce heat to low and simmer, uncovered, until veggies are tender, about 30 minutes.
- Puree all or part of the soup, depending on whether you want any chunks left in it. Use an immersion blender or food processor or Vita-Mix and return to pot.
- Stir in the milk, soy sauce, salt and pepper to taste, adjust seasonings if necessary and heat soup over low until hot.
This is a very tasty soup as is, but also very versatile, as you can add what you want. Possible additional ingredients: rice, peas, greens, noodles, textured vegetable protein (TVP), Soy Curls. Use your imagination!