I tried making another loaf of bread in the bread machine today. What would better accompany homemade bread better than a hearty creamy soup. So I had a sack of red potatoes which I decided to put to good use while the bread machine was working its magic.
Prep Time: 15 min (and 30-45 min simmer time!)
|Creamy Potato Soup w Cremini Mushrooms|
Ingredients (6 servings):
- 3 lbs Red Potatoes, diced
- 1 Medium Red Onion, diced
- 3 stalks Celery, diced
- 10 oz Cremini mushrooms, sliced.
- 1/4 cup Cilantro leaves (and a sprig or two for garnish)
- 1 tbsp Minced Garlic
- 3 tbsp Kal Nutritional Yeast
- 1-2 tbsp Corn Starch (dissolved in a little bit of water)
- 6 cups Water or Vegetable Broth
- 1 cup Almond Milk
- 1-2 tsp Sea Salt (to taste)
- 1/2 tsp Roasted Cumin powder
- 1/4 tsp Liquid Smoke
- Pepper, to taste
Line a deep stockpot with water and add diced celery, garlic and onions. Saute until celery is well wilted and turns transparent (it will take longer than the onion). Add chopped cilantro leaves and mix together and then add diced potatoes and 6 cups of water or vegetable broth. Save the rest to add to the soup as it simmers on the stove. Bring everything to a boil, reduce heat to medium low and allow to simmer on the stove until the potatoes are tender and begin to break up (about 15-20 min depending upon the size of the diced pieces). Add sliced mushrooms and nutritional yeast and 1 tbsp corn starch (dissolved in water). Mix well, add almond milk and let it all simmer for a 5-10 minutes to allow the corn starch to cook and thicken the soup. Add roasted cumin powder and liquid smoke, mix well. Do a quick taste test for salt, adding more as needed. Garnish with freshly cracked black pepper and a sprig of cilantro.
|I think he approved of this recipe!!!|
Total Fat 1.0 g; Carbohydrates 44.5 g; Dietary Fiber 5.6 g; Sugars 4.0 g; Protein 7.5 g