This Smoky Mushroom Soup is perfect for the first course of an elaborate Thanksgiving dinner. And the day after the holiday when all you want is a light bite, just add some leftover turkey and sautéd onions and garlic, and you will have a delicious meal in a bowl!
INGREDIENTS (for one small serving)
For specific brands and preparation instructions for the four key ingredients listed in green, see this post.
2 teaspoons butter
a heaping 1/4 teaspoon smoked Spanish paprika
1/4 cup reconstituted wood ear mushrooms
1/2 cup chicken broth
1 ice cube of rehydrated dried shiitake mushrooms that have been pureéd
1 tablespoon of Great Lakes Collagen Hydrolysate
Chopped flat leaf parsley, for garnish, if desired
Place the butter into a soup bowl and place the bowl into the microwave oven. Also place 1/2 cup of water into a cup and put it into the microwave oven. (When microwaving a small amount the food, I understand that it’s a good practice to place some water into the microwave as well.) Heat the butter (and water) on high in the microwave until the butter has melted. Then add the paprika to the butter in the bowl and mix. Let stand for 30 seconds.
To the bowl, add the reserved sautéed onions and garlic and the four key Ingredients for mushroom soup (listed in green). Heat the mixture in the bowl in the microwave on high until hot. Stir and garnish with chopped flat leaf parsley, if desired.
Butter – Butter from grass-fed cows, such as Kerrygold Butter, is the healthiest.
Smoked Spanish paprika – A well-stocked supermarket should carry this product. To preserve the flavor, it is best to store paprika in the freezer.
Enjoy and be healthy!