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Recipe: Vegan Mushroom Soup

Recipe: Vegan Mushroom Soup

Ingredients

4 tbsp olive oil
1 (1 1/2 cups) yellow onion, chopped
3 cloves garlic, chopped
¾ cup celery, chopped
¾ cup carrots, chopped
1 tbsp freshly squeezed lemon juice
6 cups vegetable broth
½ cup dry white wine
2 tbsp soy sauce or gluten free tamari
1 ½ lbs fresh mushrooms, sliced. Mix of Cremini and white button mushrooms.
½ lb Shitake mushrooms, sliced
1 (13.5 ounce can) full fat coconut milk
¼ cup chopped fresh parsley
1 tbsp sweet paprika
ground black pepper to taste

Directions

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onions and cook 3 minutes. Add the garlic, cook another 2 minutes. Mix in the celery and carrots. Cook for 5 minutes, stirring so the veggies don’t stick to the pot.

Stir in the broth, wine, lemon juice, soy sauce. Add the mushrooms. Bring to a boil then a simmer. Mix in the coconut milk. Continue to simmer for 15 minutes. Season to taste with black pepper.

Serve hot topped with some fresh chopped parsley.

~ Marla Meridith

Recipe: Creamy Rotisserie Chicken and Wild Rice Soup

Ingredients

Directions

~ Marla Meridith

Recipe: Creamy Rotisserie Chicken and Wild Rice Soup

We love this Hearty Creamy Rotisserie Chicken and Wild Rice Soup recipe. Sure to be a hit in your home too! A balanced meal that comes together easily and quickly.

8 servings

1 store bought rotisserie chicken
1 cup wild rice blend
4 cups low sodium chicken broth
7 tbsp unsalted butter, chopped
1 large onion, chopped (about 1 cup)
2 large carrots, peeled and diced
3 celery stalks, diced
2 garlic cloves, minced
4 cups low sodium chicken broth
1 tbsp freshly squeezed lemon juice
splash of dry white wine
1/2 tsp chopped fresh oregano
1/2 tsp chopped fresh marjoram
1/2 tsp chopped fresh rosemary
1/2 cup unbleached all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
salt and pepper to taste
–top with
freshly chopped green onion
freshly chopped Italian parsley

Remove the meat from the chicken and shred into bite sized pieces, set aside.
Prepare the rice according to package directions.
While the rice is cooking: In a large Dutch oven melt 1 tablespoon of the butter over medium heat. Add the onion, carrot and celery, sauté for about 4 minutes until tender. Add the garlic during the 30 seconds, stir well to combine.
Stir in the the chicken broth, lemon juice, white wine, oregano, marjoram and rosemary. Add the shredded chicken to the soup and cook for 15 minutes.
Stir in the cooked rice.
Melt the remaining 6 tablespoons of butter in a small saucepan over medium heat. Add the flour and cook for 1 1/2 minutes whisking constantly. Gradually whisk in the milk. Continue to cook and whisk for 5 minutes until the roux thickens.
Add the roux (flour mixture) to the soup pot and whisk until well combined and creamy. Cook about 5 minutes, soup will thicken a bit more. Stir in the heavy cream. Garnish with green onion and fresh parsley, serve immediately.

~ Marla Meridith