The BIG mushrooms soup

The BIG mushrooms soup (no-fat)

No fat, loaded with vitamins, and absolutely delicious!
This soup leaves you full, happy, and energized — one of my all-time favorites!

Ingredients (for a nice family pot)

• 7 packs mushrooms
  (Avoid shiitake, portobello, and button mushrooms.
  Best choices: oyster mushrooms, king oyster mushrooms, and enoki mushrooms.
  Slice any pieces that are too thick.)
• ½ cup parsley or dill
• 2 carrots, sliced
• 2 onions, cut in half
• Salt, to taste
• 1 tbsp turmeric
• 1 tbsp ground cumin
• Optional: 1 small cauliflower, cut into florets
• Optional: 1 beet, peeled and sliced (this will turn the soup beautifully purple!)
  
  

Instructions

1. In a large pot, add all the vegetables except the mushrooms.
   Cover with filtered water.
   Bring to a boil.
2. Lower the heat and cook until the carrots are fork-tender.
3. Use a hand blender to blend the soup until it is almost smooth — keep some vegetable chunks for texture.
4. Add all the mushrooms. Bring the soup back to a boil, then reduce to low heat and simmer for about 20 minutes, or until the mushrooms are cooked and tender.
   
   

Serve warm and enjoy this vibrant, satisfying, vitamin-rich soup!