Kombu/Shroom Soup (recipe - no exact measurements)

[Guest guest]

Last week I put together a vegan soup (made in my crockpot) with my

Kombu and Baby Bella mushrooms.

 

I ended up using up the ingredients which I tend to have on hand. I

put lots of white onion, jalps, tons of garlic and some oil on the

bottom of the crock for a bit (it doesn't really fry but they sweat a

little bit). To that I added (bout a handful each of) some sliced up

carrots and yellow and green zuchinni and a whole package of baby

bellas that I sliced up.

 

I added plenty of water along with two sheets of Kombu (I left the

kombu in to eat but should have cut it up before adding since these

were sheets). Then I added cilantro, jarred ginger, Thai Basil leaves

(thanks to Susie for that discovery that I've used over and over),

hoisen sauce, soy sauce, better than bouillon and salt. Let the

crockpot do its thang for several hours.

 

This was really really good. Once again it ended up being vegan

without me realizing it until I was done making it. For each serving

I added some chile soy sauce (I needs me heat). I will definitely be

making this again. It's easy - just chopping, adding and stirring.

 

Thanks to Donna and several other members for the Kombu and Mushroom

idears.

 

Shawn

[Guest guest]

Wow, that is some creative cooking.

Sounds wonderful and so healthy.

 

~ pt ~

 

Words have great power so use only appropriate words.

- Papaji

 

, " matrixenos "

<matrixenos@h...>

wrote:

>

> Last week I put together a vegan soup (made in my crockpot) with my

> Kombu and Baby Bella mushrooms.

>

> I ended up using up the ingredients which I tend to have on hand. I

> put lots of white onion, jalps, tons of garlic and some oil on the

> bottom of the crock for a bit (it doesn't really fry but they sweat

a

> little bit). To that I added (bout a handful each of) some sliced up

> carrots and yellow and green zuchinni and a whole package of baby

> bellas that I sliced up.

>

> I added plenty of water along with two sheets of Kombu (I left the

> kombu in to eat but should have cut it up before adding since these

> were sheets). Then I added cilantro, jarred ginger, Thai Basil

leaves

> (thanks to Susie for that discovery that I've used over and over),

> hoisen sauce, soy sauce, better than bouillon and salt. Let the

> crockpot do its thang for several hours.