Creamy Mushroom Soup

It’s the most wonderful time of the year….for soup!

When the weather turns cold and dreary, soup is a must! I’ve got a handful of “go-to” soup recipes that have gotten old and boring but then my Food & Nutrition Magazine arrived and provided some inspiration!

If you don’t receive this magazine (it comes complimentary with your membership to the ADA), check out their website at http://www.foodandnutrition.org/

Gluten-free/Dairy-free friends rejoice! This soup is thick and creamy and will leave you wondering how it is GF/DF.

I adapted this recipe from the one published in the Food & Nutrition Mag, the original recipe can be found on their website.

{Creamy Mushroom Soup}

[Ingredients]

• 24 ounce package of Crimini mushrooms, quartered & chopped
• 1 TBSP olive oil
• 4 cloves garlic, minced
• 5 1/2 cups Vegetable stock
• 1 large red onion, chopped
• 1 tsp salt
• 2/3 cup old fashioned oats + 1 TBSP
• 3 TBSP tahini
• 1/2 tsp black pepper
• 1/2 tsp nutmeg

[Directions]

1. Heat oil in a large skillet or soup pot. Saute onion until translucent, 2-3 minutes.
2. Add mushrooms, garlic, and salt. Reduce heat and cook for 5-8 minutes.
3. Add stock and oats, cover and simmer for 10 minutes.
4. Add tahini, nutmeg, and black pepper to food processor, add mushroom mixture to food processor. Blend until smooth.

Cheers,

Danielle