One of the things we find regularly at Wheatsville or Central Market are Kitchen Pride Mushrooms. They are grown in Gonzales, Texas and the Baby Bellas are amazing...even for a non-mushroom loving person like me. I made this soup because my husband loves mushrooms, but I'm becoming a convert one recipe at a time.
This recipe was adapted from a recipe I was given at a gluten-free cooking class led by Vivian at Eating Beyond Limits.
I love it because it is quick and easy and so comforting. You can also use it as a gravy.
1 box of Kitchen Pride Baby Bellas, sliced
1 sweet yellow onion, diced (or green onions from Johnson's Backyard Garden)
2 TBSP of Texas Olive Ranch Olive Oil
2-4 cups vegetable or chicken stock (homemade if possible)
1/2 cup raw cashews for thickening (look in the bulk section)
salt and pepper
1. In a dutch oven or stock pot drizzle a little olive oil and brown the onions then the mushrooms.
2. Add mushrooms, onions and cashews to the blender along with two cups of stock and blend until smooth. (Add thyme or other spices if you'd like.)
4. Add more stock if needed depending on desired thickness.
5. Heat if not served immediately and season with salt and pepper.