Golden Mushroom Basil Soup

By debbreck

Marilyn Olsen made this for me when I had my surgery, and it was absolutely fantastic. It gets better as it sits a day or two. Not only is it tasty, but it so very healthy for you.

Ingredients

• 3 tsp. extra virgin olive oil, divided
• 4 cups chopped onions (2 large or 3 medium onions)
• 1 tsp. sea salt
• 2 cups diced potatoes (about 2 medium potatoes)
• 1/2 cup chopped celery (about 2 ribs)
• 1 large carrot, diced
• 3 1/2 to 4 cups water or vegetable or chicken stock
• 2 tbsp cashew butter
• 2 tbsp tamari or shoyn
• 3/4 pound mushrooms, sliced
• 1/2 cup fresh basil, finely chopped
• Sea salt and freshly ground pepper; to taste

Preparation

Step 1

Heat 1 tsp of the oil in a 4-quart pot over medium heat. Add onions and salt. Cover the pot and simmer on low heat, stirring occasionally, until onions cook down to a nice mush (15 to 20 minutes). Add potatoes, celery, carrot and water (or stock) to the mixture; cover adn simmer 15 to 20 minutes until potatoes are soft.

Let soup cool then put into blender in small batches with cashew butter and tamari; blend until smooth. Return soup to pot.

Heat the remaining 2 teaspoons of oil in a small skillet. Add mushrooms and saute until soft. Stir sauteed mushrooms and basil into finished soup. Add salt and pepper to taste and serve.