Mushroom Lemon Soup

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Mushroom Lemon Soup

 

2 onions, quartered

1 lb. shitake mushrooms

3 T. olive oil

6 cups gfcf veggie broth

Salt and pepper

4 lemons, 3 halved and 1 sliced thinly

 

Puree onions in food processor. Clean mushrooms by gently dusting with

mushroom brush,then finely chop in a food processor. In a medium pan,

heat olive oil. Cook onions in the pan until transparent. Then add the

mushrooms and cook for 4 minutes. Add broth, salt and pepper

and simmer for 30 minutes. Ladle soup into bowls and squeeze juice form

1/2 lemon into each bowl. Garnish each bowl with a lemon slice. Note:

Wild mushrooms make this soup fantastic, but white mushrooms also work

and are quite delicious.

Serves 6

Source: Suzanne Sommers

Jennifer

 

" God, grant me the serenity to accept the things I can't change;

courage to change the things I can and wisdom to know the difference. "

 

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