Guest guest Posted January 14, 2003 Report Share Posted January 14, 2003 LYNN'S THICK MUSHROOM SOUP This week's recipe comes from Lynn Middleton who lives in London, England: " I have found your healthy eating diet very, very helpful. I have been experimenting with different recipes recently and my husband and I are really enjoying my latest 'concoction.' I thought you might enjoy it too! Thank you for your encouraging ministry. " 6 ounces (approximately) of mushrooms 1 onion 1 clove of garlic 1 teaspoon all purpose herbs 1 teaspoon of lemon or lime juice 1 stick celery 1 green pepper 16 ounces almond milk (*see below) 1 teaspoon extra virgin olive oil Cut mushrooms into large pieces. Chop onions, garlic, and green peppers. Sauté mushrooms, onions, garlic and green peppers in olive oil gently for about 5 minutes, stirring occasionally. Add almond milk and lime or lemon juice. Transfer to blender and process. Add extra almond milk for a less thick soup. Re-heat gently if required in saucepan. This recipe can also be used as a sauce for whole grain pasta. ENJOY! ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Exodus 20:8-11 & Hebrews 4:9 Quote Link to comment Share on other sites More sharing options...
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