Rating5/5 (from 2 ratings)5
Yieldabout 4 hearty servings
Half pound of Mushrooms, your choice
Half an Onion
Large clove of Garlic
Entire Lemon, peeled
Half Cup Soaked Sun dried Tomatoes and the liquid
Basil to taste
Oregano to taste
Thyme to taste I used a lot of each one
Teaspoon Cayenne pepper
Large bunch of Kale (fill blender to the top last)
At least one cup of water, I used almost 2 cups to get it all into a smooth creamy soup.
Throw all into blender with one cup of water, top it all off with as much kale as the blender will hold... Not to the fill line but to the top edge, you may have to add more water to get it all smooth...
Serve alone or over Kelp Noodles or your choice of noodle...
Hope you enjoy!!!
Waterbaby12347's ThoughtsBy waterbaby12347
This Italian soup warms the soul and is such a pretty light green...
I was inspired by Martha Stewart's spinach & mushroom soup she made the other day on her show... She served it over Buckwheat Noodles and it wasn't Italian in flavor.. Her recipe contained shallots, garlic, (butter or EVOO, not sure which), Chicken stock with the mushrooms and spinach... It of course was cooked and not Vegan...
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