SOUPER MEATLESS MONDAY

~By She-Gar-C

I know, I know. MEATLESS?!? Sometimes your body just needs a BREAK (and a little detox)! So this meal is fairly quick and easy, and gives the rest of your meat-week a run for it’s money! It’s a from-scratch cream-a-mushroom soup (I served it with some 7-grain rice crackas, and a tasty little thalad – that’s dainty-speak for salad). It was great listening to the sweet sounds of soup satisfaction from The Hubster, who happens to LOVE MEAT!

CREAM OF MUSHROOM SOUP

1 pkg gourmet mushrooms (combination of porcini, baby bella, and shiitake mushrooms)

1 pkg portabella mushroom caps

extra virgin olive oil (evoo)

sea salt

ground white pepper

garlic powder

cumin

white wine

1 box vegetable broth

1 pint half and half

1 tbs butter

handful cilantro, coarsely chopped

Heat about 2 tablespoons evoo into a heavy pot or Dutch oven on medium. Chop all mushrooms coarsely and brown in Dutch oven for about ten minutes, stirring occasionally. Sprinkle with a little sea salt, ground white pepper, garlic powder and cumin and stir. Pour a splash of white wine (see notes) and simmer another two minutes. Pour mushrooms into a blender and pour box of vegetable broth over it. Blend until smooth. Meanwhile, place the Dutch Oven back over medium heat and heat the half and half to just simmering. Add the mushroom mixture from the blender and stir to combine. Sprinkle a little more sea salt, ground white pepper, garlic powder and cumin and stir. Let simmer five more minutes. Add butter for gloss and stir. Garnish with cilantro before serving.