Mushroom Soup

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Now that we’re a few days into September, I’m doing a soup dance to coax the cooler weather our way.  Ya’ll know how much I loooove a good bowl of soup.  It’s one of those classic comfort meals I could eat almost every day.  One of my personal favorites is mushroom soup.  I’m salivating just thinking about it!  If it wasn’t normally laden with heavy cream I would probably keep it stocked in the fridge.  Being the food lover I am, I honestly don’t pay much attention to what I eat.  However, when I took a couple weeks to observe my habits, I realized there were a couple of things I wanted to be a little more conscious about consuming.  Primarily sugar, dairy and grains.  Not cut them out completely, that’s cruel and unusual punishment for a person like me, just be conscious of how much and how often I’m eating them.  It’s a great opportunity for me to think outside the box in the kitchen and experiment with new dishes that are not only healthy, but delicious.  I refuse to eat food that  doesn’t taste good.  Whether I’m being good or bad,  it has to taste good.;)

Since I’ve had a hankering for mushroom soup, I thought I’d play around with a healthier version of the rich, creamy, over the top delectable one I like so much.  I’ve gotta say, this pot of mushroom soup definitely put a smile on my face.  There’s barely any fat in it at all because of a different way I started the soup AND it’s completely vegan.  Lucky bonus if you are vegan, which I am not normally.  However, I certainly don’t mind when a yummy vegan meal like this one finds it’s way into my diet.  The other great thing about this soup is you can make it in under 30 minutes.  Very helpful when you need a quick and easy dinner to feed hungry mouths.


Mushroom Soup

SERVES 4 PrintDownload





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