Portobello Mushroom Soup

5 Nov


Wow! I am starving and beat today. I just want to go to bed. Too bad! I have hours to go before night will fall upon us. It’s very windy today. The breeze coming through the windows is splendid. I wish for more days like these, except for the excessive tiredness. It’s definitely the type of day where you laze around in bed and watch movies endlessly. Never the less, a women needs to eat. Soups are always easy. Chop and diced. Throw it all in a pot. Then, boil and simmer. Roughly, 40 minutes later, it’s done.


Portobello Mushroom Soup
Yield: 6 servings


• 2 Tbsp olive oil
• 1 portobello mushrooms, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 1/2 tsp onion salt
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp sage
• 5 cups vegetable stalk
• 1-2 small red potatoes, diced
• 1 cup of corn, frozen
• salt and pepper to taste


1. In your stock pot, sauté the mushrooms with the olive oil for about 7 min.

2. Add the celery and carrots. Sauté for about 5 minutes.

3. Next, add in the spices and toast for 2 minutes.

4. Now, add the vegetable stick, potatoes and corn. Boil, cover and simmer for 20-30 min. Salt and pepper to taste.



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