It is fall. And that means it is soup season. It occurred to me last week that my sister-in-law is
having a baby in just a few short weeks. It's not that I wasn't aware she was expecting, I just realized how quickly the past few months have flown by! She already has a darling little boy and soon will be welcoming a lovely
little girl! When her son was born, I
brought her some of her favorite soup to eat instead of the mediocre hospital
food. The way I see it is when you
create new life, you deserve your favorite meal. So, in that spirit, I decided to practice
making her favorite mushroom soup so I can be well prepped to hand deliver it
in just a few weeks!
I really thought long and hard
about making a dairy free version of mushroom soup. While I know the point of
this blog was to eat as clean as possible by eliminating foods that are over
processed, sometimes you just don’t need to re-invent the wheel. Thanks to Jamie Oliver, I have discovered the
BEST mushroom soup. Honestly, it is
perfection. The recipe is actually
really healthy and as long as you are not dairy intolerant, it is ok to
eat. Click on the link to access the recipe.
Jamie Oliver's Real Mushroom Soup
One aspect of the recipe that makes it so amazing is the number of different mushroom varieties the recipe calls for. It really adds to the complexity of the flavor while still keeping the recipe itself very simple to make. In addition, the ingredients are all so fresh so the soup is really a guilt free dish. But my favorite thing about it is the lemon. Jamie calls for lemon juice and lemon zest to be added to each bowl as you serve the dish.
Y'all, the lemon juice and zest really make this dish. It just adds a unique flavor that most mushroom soup recipes lack. I could eat this soup all winter long. It's hearty and has such an incredible flavor, you will likely go back for seconds….maybe even a third helping.
One aspect of the recipe that makes it so amazing is the number of different mushroom varieties the recipe calls for. It really adds to the complexity of the flavor while still keeping the recipe itself very simple to make. In addition, the ingredients are all so fresh so the soup is really a guilt free dish. But my favorite thing about it is the lemon. Jamie calls for lemon juice and lemon zest to be added to each bowl as you serve the dish.
Y'all, the lemon juice and zest really make this dish. It just adds a unique flavor that most mushroom soup recipes lack. I could eat this soup all winter long. It's hearty and has such an incredible flavor, you will likely go back for seconds….maybe even a third helping.
-Kim
You're the best Kim!! Mushroom soup hit the spot the first time around and will be even better this time if made by you. We all know your cooking never disappoints :). What a great auntie to carry on that tradition. Love you!
ReplyDeleteAlyson