This soup has an earthy flavor and slightly creamy broth that is very satisfying. Keeps in the refrigerator for up to three days.
Targeted Side Effects: Fatigue, blood sugar regulation
High in vitamin C and calcium
Calories: 200; Total Fat: 9 g; Saturated Fat: 2.5 g; Total Carbohydrates: 27 g; Fiber: 6 g; Protein: 5 g
8 ounces fresh shiitake or portobello mushrooms, cleaned
2 tablespoons nondairy, non-soy margarine (we prefer Earth Balance)
1 onion, sliced into small discs
2 tablespoons gluten-free all-purpose flour or arrowroot
4 cups mushroom broth
Salt and pepper, to taste
1. Coarsely chop mushrooms.
2. In medium saucepan over low heat, melt margarine. Add onions, stirring frequently until soft and light brown. Season with salt and pepper.
3. Add flour or arrowroot and gradually stir in broth, raising heat to medium. Keep stirring until soup thickens.
4. Ladle into bowls and serve hot.
Health Tip 101: Onions contain chromium, which helps to regulate blood sugar. They also contain phytochemicals, including quercitin, which improve the function of vitamin C in the body.