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Happy Dancing Mushroom Soup

No, it’s not what you think. The girl who created this recipe I guess was inspired by the dancing mushrooms in Fantasia, when making this soup. Hence the name. I know what you were thinking. Enough of that.

2 small onions, chopped
1-3.5 oz. container of shitake mushrooms, de-stemmed, fatly sliced
2-8 oz. container of baby portobella mushrooms, also fatly sliced – your choice about the stems on these
1/4 cup tamari or soy sauce
2 tsp. dried dill
2 tsp. salt-free lemon pepper
1 1/2 tsp. paprika
1/4 cup flour
2 cups vegetable stock
3 cups unsweetened plain almond milk

Saute, or caramelize, if you will, the onions in a little oil until soft. Do this in the pot you plan on using for the finished soup product.

Add in all of the mushroom slices. Cook them down for a few to several minutes; as they’re cooking down add the tamari, dill, lemon pepper, and paprika.

Once the mushrooms are quite cooked down and have released a substantial amount of liquid, stir in your flour. Do this quickly and once it’s in don’t dawdle. It will form a sort of chunky mushroom paste.

Add in the first cup of stock immediately once you get your paste at an even consistency. Bring the mixture up to a simmer.

Add in the second cup of stock, and bring to a simmer once more. Follow the same procedure with the almond milk, adding one cup at a time. Be careful always to only bring to a simmer, never to a boil. If the soup boils, it will “break” – the flour will separate from the oil it has bonded to, and each will float at the surface of your soup in weird little bubble pods instead of infusing it and making it creamy.

Once all five cups of liquid have been added, let the pot simmer (simmer not boil!) for ten to fifteen minutes.

Turn off heat; let sit five to ten minutes before serving.

Serves 8, Weight Watchers PPV: Well, the whole pot is 5 points, so 5 divided by 8??

From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.