12 October 2012

a lovely mushroom soup & a dreamy afternoon. {grain-free & vegan}

These pictures, right? So dreamy, so happy. You would never guess these dogs just came back from their annual vet appointment (shots included). Today was pretty darn chilly, making it a perfect day for a lovely earthy soup. This humble, yet flavorful soup takes about a half hour & would be perfect for dinner with a loaf of bread from the bakery. 

lovely mushroom soup.
serves 4

1 small onion, diced
1 clove garlic, minced
2 stalks celery (leaves included), diced
a glug of olive oil
a knob of grass-fed butter or coconut oil
sea salt & cracked pepper
  1. In a stockpot over medium-low heat add oil & butter. Add veggies & cook for 10 minutes. Season. 

21/2-3 cups portobello mushrooms, sliced
2 TBL dried porcini mushrooms, covered with boiled water 
  1. Add portobello and porcini (with liquid) into the pot. Cook for another 10 minutes. 

4 cups vegetable stock
  1. Add stock. Bring to a boil, reduce the heat & simmer for about 20 minutes. 
  2. Test & season to taste. Serve with a little drizzle of olive oil. 

happy eatings & cheers!

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