MUSHROOM BISQUE SOUP
Today’s recipe idea is what I call a CLEAN mushroom soup, made with almond milk, and gluten free. Portabellas were used, but the more affordable white button mushroom can be substituted. Recent findings show that white button mushrooms contain an enzyme that helps inhibit aromatase activity, and subsequently estrogen production. Therefore, white button mushrooms can help reduce the risk of breast and prostrate cancer.
We are personal fans of the more flavorful portabella mushrooms. One medium portabella mushroom has even more potassium than a banana or a glass of orange juice. One serving of mushrooms also provides about 20 to 40 percent of the daily value of copper, a mineral that has cardio-protective properties.Mushrooms are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals. Male health professionals who consumed twice the recommended daily intake of selenium cut their risk of prostate cancer by 65 percent.
So how about some mushroom soup? I have to say that a number of years ago there was a restaurant in the area called Morels. Their wild mushroom soup was famous, and as I enjoyed the soup I am sharing today, it reminded me of that particular soup – I do believe the almond milk made for one of the best mushroom soups I have tasted to date.
Ingredients:
3 cups chicken stock, homemade is most flavorful (vegetarian soup stock is fine)
20 oz. Portabella mushrooms, rinsed and sliced
1 medium onion
3 large cloves garlic, minced
1 T. olive oil
3 c. + 3 T. Silk plain almond milk
4 T. almond flour
Himalayan sea salt
Saute chopped onion and minced garlic in olive oil until onion is translucent. Add to chicken stock placed in a large soup kettle.
Slice mushrooms, using either a knife or an egg slicer, add to stock.
Add in 3 cups of plain almond milk.
Make a slurry in a small bowl by adding 1 T. almond milk in a small bowl, adding in almond flour; alternate between almond milk and almond flour until blended. Slowly stir into soup. Continue stirring. Heat through and serve.
Suggested Sides:
Saute’d chicken bites with onion and garlic
Gaucamole with chopped fresh tomato
Brown rice/vegetable pilaf
I want to point out that Himalayan sea salt is superior in health benefits, to white, processed table OR SEA salt. Look for salt that is pinkish in color as opposed to white. It has more flavor and lesss is needed. Also, we use SILK brand almond milk as it does not contain soy milk mixed in. If you want a thicker, more creamy soup use brown rice flour rather than the almond flower, as it does make a better slurry to add into your soup.
Today’s recipe idea is what I call a CLEAN mushroom soup, made with almond milk, and gluten free. Portabellas were used, but the more affordable white button mushroom can be substituted. Recent findings show that white button mushrooms contain an enzyme that helps inhibit aromatase activity, and subsequently estrogen production. Therefore, white button mushrooms can help reduce the risk of breast and prostrate cancer.
We are personal fans of the more flavorful portabella mushrooms. One medium portabella mushroom has even more potassium than a banana or a glass of orange juice. One serving of mushrooms also provides about 20 to 40 percent of the daily value of copper, a mineral that has cardio-protective properties.Mushrooms are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals. Male health professionals who consumed twice the recommended daily intake of selenium cut their risk of prostate cancer by 65 percent.
So how about some mushroom soup? I have to say that a number of years ago there was a restaurant in the area called Morels. Their wild mushroom soup was famous, and as I enjoyed the soup I am sharing today, it reminded me of that particular soup – I do believe the almond milk made for one of the best mushroom soups I have tasted to date.
Ingredients:
3 cups chicken stock, homemade is most flavorful (vegetarian soup stock is fine)
20 oz. Portabella mushrooms, rinsed and sliced
1 medium onion
3 large cloves garlic, minced
1 T. olive oil
3 c. + 3 T. Silk plain almond milk
4 T. almond flour
Himalayan sea salt
Saute chopped onion and minced garlic in olive oil until onion is translucent. Add to chicken stock placed in a large soup kettle.
Slice mushrooms, using either a knife or an egg slicer, add to stock.
Add in 3 cups of plain almond milk.
Make a slurry in a small bowl by adding 1 T. almond milk in a small bowl, adding in almond flour; alternate between almond milk and almond flour until blended. Slowly stir into soup. Continue stirring. Heat through and serve.
Suggested Sides:
Saute’d chicken bites with onion and garlic
Gaucamole with chopped fresh tomato
Brown rice/vegetable pilaf
I want to point out that Himalayan sea salt is superior in health benefits, to white, processed table OR SEA salt. Look for salt that is pinkish in color as opposed to white. It has more flavor and lesss is needed. Also, we use SILK brand almond milk as it does not contain soy milk mixed in. If you want a thicker, more creamy soup use brown rice flour rather than the almond flower, as it does make a better slurry to add into your soup.