Portobello Mushroom Soup

This soup is warm and comforting and considerably light even with the “cream”.  It has an earthy, broth and is quick to make.

Portobella Mushroom SoupPortobello Mushroom Soup

Non-stick olive oil spray
2-21/2  C baby bella mushrooms, sliced
1 lg clove garlic, minced
1/4 C onion, minced
1 T gluten-free soy sauce
/2 t thyme
1 1/2 t salt
1/4 t pepper
1/2 t parsley
1 C Silk creamer
4 C Vegetable broth 

Lightly spray pan with non-stick spray and saute onions and garlic.

Add in mushrooms, soy sauce and spices, cooking until tender.

Slowly add creamer and broth heat thoroughly.

Freezes well.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s