As some of you know I love mushrooms for their taste and texture but also for their health benefits. I am always looking for new recipes and so when I came across this one I had to try it. The addition of spinach makes this soup visually appealing as well as tasty. A new spin on an old classic.
Mushroom and Spinach Soup
1 pound mushrooms, any variety
2 tablespoons olive oil
2 cloves garlic, minced
6 ounces fresh baby spinach
6 cup broth, chicken, beef or vegetable*
1 sprig of thyme**
½ teaspoon sea salt
½ teaspoon freshly ground pepper
With a damp cloth or paper towel, wipe any dirt off the mushrooms before slicing them.
In a nonstick skillet coated with oil, cook the mushrooms over medium heat until softened and slightly browned, stirring frequently. Add the garlic and cook for another minute.
Transfer the mushrooms and garlic to a soup pot and add the remaining ingredients. Bring the soup to a simmer over medium-low heat. Simmer for 15 to 20 minutes. Remove the thyme sprig. Place half the mushroom and spinach mushroom mixture and a couple cups of the liquid to a blender and blend until smooth. Place back into the pot and simmer for another 5 minutes before serving.
*beef broth gives it a richer flavour. A combination of beef and vegetable is quite nice.
**no fresh thyme, add some dried instead. I used 1 tablespoon.
Craving lasagna but don’t want the traditional meat one. Check this one out. Try brown rice pasta, and any marinara sauce, even from a jar. I prefer goat or sheep cheese but you can substitute traditional cheese. I love the melted goat cheese mixing with the taste of the roasted vegetables. Add any other vegetables to the mix, if you wish. I used shitake mushrooms but any type works. Enjoy.
ROAST VEGETABLE LASAGNA
1 box (10 oz./280 g) gluten-free lasagna noodles
1 to 3 tablespoons (15 to 45 ml) olive oil
5 - 7 bell peppers, quartered
3 to 6 zucchini, thickly sliced
1 package mushrooms, sliced
1 tablespoon (15 ml) butter
1 (10.5 oz/297g) soft goat cheese
1 tablespoon (15 ml) Italian seasoning
1 litre jar of spaghetti sauce or equivalent in homemade sauce
1 to 2 cups (240 to 480 ml) goat mozzarella, marchego or feta grated or crumbled or a combination of cheeses.
Preheat the oven to 400° F. Using a large cookie sheet lined with parchment paper, place peppers insides down and zucchini in a single layer and brush with oil. Bake for 30 to 45 minutes or until pepper skins are blackened around the edges. Remove from the oven and peel skins from the peppers. Zucchini may not take as long as peppers.
While vegetables are roasting, cook noodles according to package instructions. Rinse with cold water and set aside.
Slice mushrooms in a tablespoon of butter and saute in a frying pan. Set aside.
In a bowl, mix goat cheese, egg and Italian seasoning.
To assemble in a 8 x 10 inch pan, start with a thin layer of sauce on the bottom. Add a layer of noodles, then roasted vegetables, then noodles, then goat cheese layer, noodles then mushrooms, then more noodles and top with sauce and cheese. You may add extra sauce with each noodle layer.
Bake in 400° F oven for 30 to 40 minutes.
*You can place the peppers in a plastic bag to steam if the skins do not slice off easily.
Susanne Jakubowski is a holistic nutritionist, yoga teacher, Thai Yoga Therapist, and cancer survivor.