It occurs to me that there are two foods I can simply never do without–soup and bread. I will never tire of a hot, comforting bowl–be it a thick, hearty stew or a thin, savory broth as long as I have a nice chunk of bread to sop in it.
The best soups and the best breads are those made at home. Here are a couple simple recipes worth trying for yourself.
Creamy Chick’n & Mushroom Soup
1 Tbs olive oil
2 large cloves garlic, minced
1 small onion, diced
2 celery stalks, chopped fine
12-oz pkg Beyond Meat Chicken-Free Strips, cubed
4 C (about 18) mushrooms, quartered
5 C vegetable broth
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
1/2 C vegan sour cream
3 Tbs flour
1/2 C nutritional yeast
1/4 C unsweetened, plain almond milk
3/4 tsp Herbs de Provence
In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and celery. Cook for 5-7 minutes, or until the vegetables soften.
Add the broth and let simmer over medium heat for 10 minutes. Toss in the chick’n and mushrooms and let cook for 10 minutes.
In a small bowl, whisk together the sour cream, flour, nutritional yeast, seasonings and almond milk; stir into the soup. Season with Herbs de Provence. Let simmer a few minutes until it thickens. Serve and enjoy!