Chanterelle Mushrooms and Rutabaga Vegan Soup
Chanterelle mushrooms are so delicious in every and any method of cooking!
Roasted, in a soup, in a casserole, etc.
I am posting this very creamy vegan soup, which is figure friendly, light in calories but loaded in flavors and most importantly - easy to make!
My kids licked their plates clean they liked it so much!
1 large onion chopped
4 cups chanterelle mushrooms, chopped
1 clove of garlic, minced
1 tablespoon olive oil
1 rutabaga, peeled and cut into small cubes
1 tablespoon no chicken base or vegetable base
6 cups of water
1/3 cup red wine
1/3 cup fresh parsley
1/3 cup coconut water
In a heavy cast iron pot, add olive oil, onions, garlic, salt, pepper, after couple minutes add the mushrooms, on high heat, sauté for few minutes and add the rutabaga, water and chicken base. Let it cook for about 10-15 minutes. Add the wine, parsley and coconut water to balance the flavors.
Cook for 15 more minutes, until the rutabaga is completely softened. Take a hand mixer and purée the soup.
Serve warm with some fresh parsley (or croutons for your kids- they will always prefer the crunch)