You gotta love mushrooms to like this one. And luckily we all do over here. Especially Ellie!
I left out the shitake mushrooms only because I forgot to buy them from the grocery store. I also didn’t have lemon pepper so I used 1 tsp pepper and 1 tsp lemon juice. According to the directions, this is all about simmering, no boiling. I flirted with that line a few times, but I think I succeeded.
I’m more used to a creamy type mushrooms soup, so I really liked how this was flavored differently than what I’m used to. Ellie devoured it, and Aya loved it as well. I served it with a salad and open-faced spinach and caramelized onion sandwiches. We just ate them all before I could take photos. This was a great filling dinner.
RECIPES:
Open-Faced Spinach Caramelized Onion Sandwiches
Another winner? Great to hear! I love the rich earthy taste of this soup… you’ve reminded me to make it again soon. Thanks again for the link back 🙂
No problem. 🙂 I used to mostly cook from cookinglight.com, but once we tried our vegan week I’ve found your site and a few others that I’ve really enjoyed. We’ve been enjoying all the variety and flavors with no meat. I have your carrot apple ginger soup in my queue to try soon.