23 November, 2015
Creamy Mushroom Potato Soup
This recipe is completely gluten free, oil free, and low fat.
This was the first time I made this, and I’m glad there are leftovers. My husband is probably more excited than me because he gets to take some to work tomorrow!
I love mushrooms and try to include them into my diet daily!
This has a bit of a zip to it with the addition of the poblanos, jalapenos, and the diced chilis, but I tried to keep it pretty mild. However, I love spicy food and sometimes am unable to tell if something is actually spicy or not. These additional peppers lend a very nice flavor!
Upon first glance, this recipe may seem like a lot, but it really isn’t. I used many of the same spices at different times and instead of lumping them altogether and possibly causing some confusion, I decided to enter them more than one time. Hope that makes sense.
The browning sauce is made by Kitchen Bouquet and can generally be found in the condiments aisle by the worcestershire sauces. This addition is optional but does lend a thickness to the mushroom sauce that I prefer. You can try using soy sauce or any other gluten free “soy” replacement as well.
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