SOUP SUNDAY | Day 9 of Challenge

Video #13: Optimizing October Month with Whole Food Plant Based Challenge
Savory Mushroom Soup (also a great GRAVY recipe):
Yields about 6 cups
1 large red onion, thinly sliced
6 garlic cloves, crushed
3 medium carrots, diced
1 cup red grapes (or 1/3 cup white wine or 1 apple)
1-2 cans (15 oz each) white beans
1 large handful of celery leaves + 1 large celery stick diced
8 oz baby bella mushrooms, sliced
8 sprigs fresh thyme
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1 (32 oz) vegetable broth (no or low sodium; I prefer the Bonafide brand)
1 cup soy milk (or almond milk)
2 tablespoons fermented miso (I use chickpea miso)
2 bay leafs
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1 cup cooked brown rice

Sauté the first 8 ingredients for 8 minutes. Then add the rest of the ingredients (except for the cooked rice) and boil for 15 minutes. Remove textures that you want to stay chunky and use an immersion blender (or regular blender) to blend the rest. Add chunky textures back in with cooked rice. Stir and serve! Enjoy.

NOTES: If you don’t want to cook the rice in a separate pot, go ahead and add 1/2 cup uncooked brown rice at the very end. Simmer for another 30 minutes, then serve!