Winter is approaching and a bowl of warm soup hits the spot. I’m posting this recipe handed down from a good friend Betsy Blake. I saw her eating this soup at work and it looked yummy not to mention the smell that it permeated the kitchen. She was gracious enough to share this recipe with me. Her version had chicken stock but mine I made it vegan instead. I hope you’ll like it as much as I do.
This soup is very low in carbs and is highly nutritious.
Red onions (as much as you like)
Use three different types of mushrooms for a more rich flavor
A dash of smoke paprika
Add few drops of chipotle tabasco
Three stalks of leek
In a saucepan heat the olive oil, add the leek, red onions and stir until onions become soft.
Add the mushrooms and sauté for a little bit.
Add the stock until 4 inches of the liquid covers the mushrooms.
Cook it for 8 minutes and turn the stove off.
When it cool off, puree everything.
You can always add chopped veggies to go with it.