Spinach Mushroom Soup
I make this soup almost weekly. We are having our winter here, in the mountains of Costa Rica. Soup is a welcome lunch, dinner or breakfast.
This soup is easy. First I put 2 cups of brown rice in my rice steamer and start cooking it. Then I chop and saute on package of white button mushrooms and a package of crimini mushrooms. Crimini mushrooms are baby portobello mushrooms, so you can use those, but chop small pieces. I saute the mushrooms in a pan adding no oil. As the mushrooms start to get soupy, I add chopped shallots or green onions. I then add spinach leaves, two boxes of mushroom broth (I use Pacific Foods mushroom broth – good and organic), 1/4 cup of Braggs Luquid Amino Acids, 4 garlic cloves chopped, fresh cracked pepper, 3 tablespoons of nutritional yeast. I let this simmer. When the rice is cooked, I turn off the heat under the soup and add the brown rice. I then add a dollop of miso broth and stir to dissolve. Serve and enjoy. It is divine!
