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Recipe for February;
Roasted Mushroom Soup!
-Mushrooms
are low in carbohydrates and high in fiber. They are a good source of B-vitamins (riboflavin, pantothenic acid, and niacin), iron, and selenium.
Ingredients: (Preheat Oven to 400F)
-1 cup Portobello mushrooms sliced
-3 cloves minced garlic
-1 tsp rosemary, 1/2 tsp salt
-3 tbsp Olive oil, 2 tbsp butter
-2 yellow onions diced
-1 tsp thyme
- 1 cup milk (to be used in 1/2 cup portions)
- 14 oz. chicken broth
-1/2 tsp ground pepper
1) Combine mushrooms, 1 clove minced garlic, rosemary and salt. Drizzle olive oil over mixture and spread on baking sheet, cooking for 15 minutes
2) In skillet, melt butter and saute onions, 2 minced garlic cloves and thyme. Stir 7-10 minutes.
3) Combine mushroom mixture, with onion mixture in food processor with 1/2 cup milk. Process until slightly chunky.
4) Place this combined mixture in a stove pot and add remaining 1/2 cup milk and chicken stock. Add pepper.
5) Simmer on Stove medium heat 15-20 minutes. Serve with crusty bread and glass of Cabernet Merlot! Delish!
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