Gluten Free · Home Cooking · Secret Recipe Club · Soup · Vegan

Part of Me

Potato and Mushroom Soup

Mushroom and Potato Soup

Welcome to December’s installment of the Secret Recipe Club!  I sat November out due to the move, which made me twice as excited to see what blog I would be assigned after my break.  I was beyond thrilled to see I was assigned Shelby’s outstanding Life&Loves of Grumpy’s Honeybunch blog – one that I have been following for years.  I knew that finding a single recipe to focus on was going to be a challenge, and bookmarked a good dozen recipes (a few of which will be part of my New Years Eve menu).  In the end I “narrowed” it down to four final recipes before deciding to go with her almost vegetarian Potato & Mushroom Soup.  By following her awesome notes in red I was able to go full vegan with this recipe – while keeping the original flavor and taste.  I knew this was a total hit when my husband brought it up in conversation with his parents, bragging about the insane soup we had for dinner.  WINNER!!!!

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This dinner came together so quickly, and I have a feeling that it could easily be adapted for a slow cooker.   So to answer the question posed in Shelby’s original post, this is easily vegetarian – and now vegan – love!

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21 thoughts on “Part of Me

  1. So glad it worked out well for you! I always know its a winner too when Grumpy talks about and requests something be made again. 🙂 BTW, Brader’s Artichoke Bruschetta is one of my favorites (shhh, don’t let my brother know that!) Hope you enjoy it also!

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  2. This looks delicious. I too have started blending my soups with a hand held Krups blender and it makes a big difference. Creaminess without Cream. I do have one suggestion. If you are going to use Mushrooms, use Mushroom broth. I buy the Better than Bouillon Mushroom base and make my soup stock. That and Miso paste.

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    1. Thanks for the suggestions – I’ve used mushroom broth a few times but generally use vegetable stock since I make that in rather large batches and freeze. Might have to look into making mushroom broth this coming canning season 🙂 What type of Miso paste would you suggest? Never tried that before!

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      1. I use Yellow Miso because it is mild. If you go to a place that sells Miso, you will find all kinds. White, Yellow, Red etc. depending on the ingredients. There is also supposed to be a Black Miso, but I have never seen it.

        I use Yellow instead of water even when I am cooking Indian Lentil stews. it just perks things up.

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