Skip to main content

Cream of Mushroom Soup

Cream of Mushroom Soup
Number of Servings
Serves 2
Ingredients
  • [q:3/4] pound fresh mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 cups vegetable broth
  • 2 tbsp flour
  • 1 cup vegan non-dairy sour cream substitute
  • 1 cup soy milk
  • salt and pepper to taste
Directions
  1. In a large soup or stock pot, sautee the mushrooms, onion and garlic in olive oil for 3 to 5 minutes, until onions are soft.
  2. Reduce heat to medium low and add the vegetable broth.
  3. Cover and allow to simmer for at least 45 minutes.
  4. Add the flour, non-dairy sour cream and soy milk, stirring well to combine.
  5. Allow to simmer another 20 to 30 minutes, or until soup has thickened.
  6. Season generously with salt and pepper before serving.
Nutrition Info
412 Calories, 13 g Protein, 0 mg Cholesterol, 36 g Carbohydrates, 11 g Total sugars (0 g Added sugars), 4 g Fiber, 28 g Total fat (13 g sat), 753 mg Sodium, [nutrition:5] Vitamin B2 (riboflavin), [nutrition:4] Vitamin B3 (niacin), [nutrition:3] Phosphorus, [nutrition:2] Vitamin B6, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin C, Vitamin D, Calcium, Folate, Iron, Potassium, Zinc

Sauteed Mushroom Crostini

Sauteed Mushroom Crostini
Ingredients
  • 2 tsp extra-virgin organic olive oil
  • [q:1/2] yellow onion, cut into small dice
  • Sea salt
  • Generous pinch cracked black pepper
  • [q:1/2] cup dried maitake mushrooms, soaked until tender, about 5 minutes
  • 3 c coarsely chopped mixed organic fresh mushrooms (cremini, button, oyster, morels, portobello)
  • 3 slices whole-grain bread
  • [q:1/2] cup coarsely chopped fresh flat-leaf parsley
  • 1 tsp fresh lemon juice
Directions
  1. Place oil and onion in skillet over medium heat. When onion begins to sizzle, add pinch of salt and pepper and saute until translucent, about 3 minutes.
  2. Drain maitake mushrooms, reserving water.
  3. Stir all mushrooms into skillet.
  4. Add pinch of salt and saute until mushrooms release their juices and begin to reabsorb them.
  5. Season with [q:1/2] teaspoon salt and add [q:1/3] cup of the mushroom soaking water to skillet (discard the remaining water).
  6. Cover and reduce heat to low. Cook, stirring frequently, until mushrooms are tender and beginning to brown, about 8 minutes.
  7. When mushrooms are almost ready, toast the bread and cut slices in half, creating triangles.
  8. Remove mushrooms from heat and stir in parsley and lemon juice.
  9. Spoon evenly onto toast pieces and serve hot.

Chicken Marsala

Chicken Marsala
Number of Servings
Serves 6
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 8-ounce package sliced mushrooms
  • 1 teaspoon minced garlic
  • [q:1/2] cup Marsala wine
  • 1 12-ounce jar mushroom gravy
  • 2 cups coarsely shredded rotisserie chicken
  • 1 teaspoon fresh oregano, chopped
  • 12 ounces penne, cooked al dente according to package instructions
  • Grated Parmesan for garnish
Directions
  1. Place the oil and butter in large skillet over medium heat; stir in the mushrooms. Cook, stirring occasionally, for 3 to 4 minutes or until softened.
  2. Add the garlic and cook for 1 minute more, stirring constantly.
  3. Pour in the wine, stirring to scrape all the brown bits from the bottom of the skillet.
  4. Stir in the gravy and chicken; bring to a boil. Reduce the heat to low; simmer for 10 minutes. Remove from the heat.
  5. Stir in the oregano. Place the pasta on a serving platter, top with chicken marsala. Garnish with Parmesan and serve.
Nutrition Info
453 Calories, 29 g Protein, 69 mg Cholesterol, 48 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 2 g Fiber, 14 g Total fat (5 g sat), 437 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin B6, Phosphorus, [nut:2] Vitamin B2 (riboflavin), [nut:1] Vitamin B1 (thiamine), Vitamin B12, Calcium, Iron, Magnesium, Potassium, Zinc