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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 med red onion, minced
- 2 clv garlic, minced
- 1 c. minced button mushroom
- 1 c. minced portobello mushroom
- 1 c. minced shiitake mushroom
- 1/4 c. minced fresh basil
- 2 Tbsp. minced fresh oregano
- 1 Tbsp. minced fresh thyme
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 1 x bay leaf
- 8 c. vegetable stock
- 1/4 c. minced fresh parsley
Direcciones
- In a large soup pot, heat the oil. Saute/fry the onion, garlic and all the mushrooms till the mushrooms are releasing their liquid and have softened, about 6 to 8 min.
- Add in the basil, oregano, thyme, mustard, Worcestershire sauce, bay leaf and stock. Bring to a boil; reduce heat and simmer 15 min.
- Remove the bay leaf and garnish with parsley before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 6 servings | |
| Calories 106 | |
| Calories from Fat 64 | 60% |
| Total Fat 7.24g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1343mg | 56% |
| Potassium 210mg | 6% |
| Total Carbs 9.9g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.4g | 3% |
| Protein 1.57g | 3% |
