- 1
Ingredients
- one zucchini
- one small sweet onion
- garlic (I didn't include it, but had I thought of it, I would have added
- 2-3 cloves)
- oyster mushrooms (8 oz. package)
- shiitake mushrooms (8 oz. package)
- baby bella mushrooms (8 oz. package)
- 3 Tbs. Butter
- 1 1/2 tsp. Sea Salt
- Veggie Broth instead of water
- Coconut milk to make it creamy
- Blended steamed potato...perhaps sweet potato
Preparation
Step 1
Steam veggies. PUt 2c water in steam pan.
Remove some of the steamed mushrooms to add back in
later (for texture)
Blend steamed veggies + the steam water from the
bottom of the pan in the container; added butter and salt, then blended on high until creamy.
Add reserved mushrooms back in and chop them on variable 1 until they were chopped up.
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I used zucchini because I know that it gives a really creamy texture. It made the soup a "touch" green. Yellow Squash would have given the soup the same taste and texture, but without the green "tint". Next time I'll try a Yellow Squash.
You don't have to use the mushrooms I did - I just picked a variety of what was on sale at the store. 24 oz. of any kind of mushrooms would probably do fine.