I made this soup because I'm trying to eat more healthy. I used a small square package of portabellas (i think 4oz), and two (2oz)flat tray packages containing different types of sliced mushrooms. I made it exactly as described in the recipe above except I used a spoonful of coconut oil instead of butter (I rarely have butter at my house) to sauté the onions & stuff, used dried thyme, and I've never bought leeks before so I just left that out. I had to add a lot of sea salt because I bought no sodium chicken broth (should've bought low sodium one instead) and It tasted really good and fresh but...a little too simple & not satisfying enough for my taste at the time I made it (I was really hungry)...so I decided to experiment by mixing in 3 cloves of finely minced garlic and....this is gonna sound very strange but....I added 3 heaping spoonfuls of reduced fat JIF peanut butter and mixed it in till it melted into the broth...I let it simmer, mixed it a bit more, and PERFECTO! The broth was sooo good! It had perfectly satisfying meaty flavor-more complex, delicious, and less watery texture. This recipe is simple and good "as is" but for me, adding PB and garlic made it more spectacular and out of the ordinary. Next time I will try adding much more garlic like 4-7 cloves and maybe some okra. I highly recommend this recipe it's very healthy and delicious with or without peanut butter- but i would suggest you try adding it.along with some garlic if you want super delicious.
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I made this soup because I'm trying to eat more healthy. I used a small square package of...