rich

<p>This Creamy Vegan Mushroom Soup is savory, rich, easy to make, and delicious. Enjoy as soup or any recipe that calls for Cream of Mushroom Soup.</p>

Vegan Cream Of Mushroom Soup

onion

Tbsp minced garlic

mushrooms

whole wheat flour (or flour of choice)

almond milk

low-sodium vegetable broth

yeast

nutmeg

thyme

Salt and pepper

Heat nonstick skillet over medium-high heat.

Toss onion and garlic into skillet and cook until the onions are soft. (a couple minutes)

Add mushrooms and cook for about 5-6 minutes. Mushrooms will start to brown and release their juices.

Next, sprinkle flour over all the mushrooms. Mix and stir until mushrooms are completely covered.

Start adding the milk in small amounts and whisk until all the lumps are gone. Add veggie broth, nutritional yeast, nutmeg, thyme, salt and pepper. Bring mixture to a low boil, reduce heat to low, and whisk until soup thickens and desired consistency is reached.

Remove from heat and let cool. Serve as a soup or use in recipe that calls for Cream of Mushroom Soup. Can be refrigerated for up to week in airtight container.

I added green beans to it. Turned out great. Thanks so much.

I made the soup and it was as yummy as I hoped it would be. It is a small batch so next time I will double the recipe. ISO glad to have found this site.

Jan, so glad you enjoyed. Thanks for reaching out! Blessings.

Shane, I've been wanting this type of recipe forever!!! It's AWESOME! Have made it twice now. Can hardly wait to try the green bean casserole one!! THANK YOU SO MUCH!!!!

Carol, you are so welcome! And, I'm so glad you enjoyed it. Thanks for reaching out! Peace.

You are so welcome! And, thanks for reaching out. I hope y'all enjoy it...BTW, it's wonderful over a potato;)

Made this the other day and it was delicious! Hope you have a lovely new year

Very good creamy soup that's perfect for casseroles. Thanks!

I’ve been eye balling this recipe for a couple weeks. Made it for lunch today. Delicious. My husband and son in law both loved it. I made a double batch &amp; we each had one and a half bowls with a ciabatta bun. I think if there would have been more soup, we would have ate(pigged out) more. Thank you for this satisfying soup.

Enjoyed this for dinner tonight, over buckwheat pasta, topped with tofu sour cream!

Hubby made this (he does not cook!). It was super easy and delicious! We added some leftover wild rice to it and it turned out great. Thank you :-)

Wendy, that is so great! I love the rice addition...thanks for the idea:) And, my goal is to see hubbys all over the world doin just this. Blessings.

This is delicious! Thank you so much for your creativity balanced with simplicity...this soup is quick, easy and oh-so-good!

Quick and simple recipe that didn’t skimp on flavour. I followed the recipe as written except for subbing the same amount of whole wheat flour for oat flour to make it gluten free (thanks Shane for the suggestion). My only mistake was not doubling the recipe. No lunch leftovers today!

I just made this and it is amazing. I was a little skeptical but I love it. I honestly think this is the best mushroom soup I've ever had. l I will make it again as soup and I will use it in green bean casserole. Oh how I have missed it! Thank you Shane!

Shane, this was great! I mixed in "rice" that was actually made of chickpea and red lentil flour, and my husband thought it was as good as white rice. I topped off the soup with some chopped cashews and balsamic glaze. Thank you for the awesome recipe.

I changed this recipe into cream soup. 2/3 of oysters with a potato blended, then added 1/3 of the chopped oysters for texture. Was delicious!
Thank you for sharing!

I made this today with canned mushrooms and it was EXCELLENT!! It tasted really good, and I am NOT a mushroom fan!

I used three 4 oz cans of mushrooms, and that seemed like a bit much, so next time I will try two cans. I cut the nutritional yeast in half and used my immersion blender to make it more smooth. 

I am looking for WFPB simple and yummy recipes that use only common shelf stable pantry ingredients, and this one fills the bill. Even the almond milk is a fit because I make my own using shelf stable almonds. 

This is a keeper for sure!! Think I need to stock up on canned mushrooms. =)

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

This delicious Fruit Cake is perfect for Christmas or any occasion! Easy to make, simply the best recipe.

Delicious Christmas Cake

Crushed Pineapple,

Cake Fruit Mix

Glace Cherries

Butter, diced

Cup Sugar

Cup Water

Tablespoon Brandy (or 1 teaspoon Brandy Essence)

Vanilla Essence

Cups Plain White Flour

Mixed Spice

Baking Powder

Baking Soda

Eggs, beaten

In a large sauce pan place the pineapple,...

In a large sauce pan place the pineapple, fruit mix, cherries, butter, sugar, water, brandy (or essence) and vanilla.

Over a medium heat simmer for 10 minutes,...

Over a medium heat simmer for 10 minutes, until the butter and sugar have dissolved.

Remove from the heat and set aside until...

Remove from the heat and set aside until the mixture is cool, approximately 4 hours

Preheat the oven to 160C Bake

Prepare your baking tin, round or square, I...

Prepare your baking tin, round or square, I have used a 20 cm (8 inch) round tin.

Grease the base and sides of the tin...

Grease the base and sides of the tin and place baking paper measured to size in the base and up the sides, ensuring the entire surface is covered

Add to the saucepan fruit mix the flour,...

Add to the saucepan fruit mix the flour, mixed spice, baking powder, baking soda, and beaten eggs and combine well.

Spoon into the prepared tin, smooth surface and...

Spoon into the prepared tin, smooth surface and bake for up to one and a half hours. All ovens vary so begin to test from just after an hour. The skewer needs to come out with no batter remaining and the centre should spring back to the touch.

Remove from the oven and allow the cake...

Remove from the oven and allow the cake to cool completely IN the tin.

Once the cake is cold, carefully remove onto...

Once the cake is cold, carefully remove onto a wire rack, see notes above for how to store, ensure your Fruit Cake is well stored in an airtight container

Can be stored at room temperature, in the...

Can be stored at room temperature, in the fridge or frozen.

Enjoy!

The Best Homemade Vegan Cream of Mushroom Soup! Full of flavour and easy to make. This recipe is so good you’ll never buy a can of soup again! Gluten free, dairy free!

Vegan Cream Of Mushroom Soup - Wickedly Good!

onion,

garlic cloves, chopped small

fennel powder

garlic

(1 litre) carton mushroom broth,

all purpose flour

tamari

Better than Bouillon Vegetarian No Beef Soup Base

tomato paste

1- 14 fluid oz can full fat coconut milk

balsamic vinegar

sea salt

black pepper

Add the butter, onions and a pinch of salt and pepper to a large soup pot (I use my Dutch Oven). Sauté over medium heat for 5 minutes or so until onions are softening and browning. Stir in garlic.

Now add the mushrooms, 1 cup of the broth, thyme, fennel, and granulated garlic to the pot. Sprinkle the flour over the mushrooms. Stir frequently and cook for 5 minutes until the mushrooms are cooked down and tender.

Add in the rest of the ingredients (except balsamic vinegar, salt and pepper). Bring to a boil on high heat.

Cover and reduce to a simmer on medium-low heat. Cook for 10 minutes.

Remove from the heat. Take two big ladles of soup and blend in your blender (Vitamix is great) or Nutra Bullet. Pour back into the soup. Stir in the balsamic vinegar, salt and pepper. Taste for seasoning and add additional salt and pepper if needed.

Enjoy! Serve as an appetizer or entree for lunch or dinner with some artisan bread , garlic bread or naan. For step by step photos see post above 🔼.

This Rich and Thick Hot Chocolate for One is the creamiest, most decadent hot chocolate imaginable.

Thick and Rich Hot Chocolate for One

(12 grams) granulated sugar

(7 grams) unsweetened cocoa powder

espresso powder

salt

water

milk (any percentage)

heavy cream

semisweet chocolate (chopped, high-quality chips are fine*)

Whipped cream (optional

In a small pot, combine sugar, cocoa powder, espresso powder, salt, and water. Whisk over medium-high heat until smooth. Whisk in milk and cream and heat until steaming.

Turn heat down to medium and stir in chocolate until melted and smooth.

Transfer to a cup and serve topped with whipped cream if desired and enjoy!

Best Pound Cake recipe, buttery, flavorful, moist cake|Simple &amp; Easy recipe to give you a perfect soft, rich, delicious traditional vanilla pound cake.

Homemade Vanilla Pound, Loaf Cake, classic, made from scratch easy recipe.

g Plain / All purpose flour (sieved)

Teaspoons baking powder

Teaspoon salt

175 g butter

g sugar

Cup Milk

Large eggs (lightly beaten)

& 1/2 Teaspoons Vanilla Extract

Heat oven to 170c,  325F. Grease and line...

Heat oven to 170c,  325F. Grease and line your baking tin.

Get all your ingredients ready, i.e sieve the...

Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.

Start with making the cake batter by creaming...

Start with making the cake batter by creaming the butter and sugar until a pale light colour.

Slowly add the beaten eggs to the mixer,...

Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add the Vanilla Extract.

Add half the milk with half of the...

Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.

Transfer the cake mixture to the greased and...

Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes.

*** Please do test if the cake is...

*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.

Have a cup of tea!

When the cake is done, take it out...

When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.

Allow to cool. Store in an airtight container.

This low-calorie dinner from Joe Wicks is 3 of your 5-a-day, rich in vit C and folate too. Filling the peppers with low-fat turkey breast mince keeps it lean

Mediterranean turkey-stuffed peppers

red peppers (about 220 grams)

tbsp olive oil,

lean turkey breast mince (under 8% fat)

garlic clove, grated

tsp cumin

3-4 mushrooms, sliced

can chopped tomatoes

tomato purée

chicken stock cube

oregano

mozzarella, grated

green vegetables (spinach, kale, broccoli, mangetout

Source: Fine Cooking
Notes:

A digital scale is best for measuring flour and cocoa powder. This one costs less than $9. Buy it! Baking by weight will change you forever. There's no better time than right now. Do it. 
Hershey's cocoa powder. This is not a sponsored post. I have tried so many cocoa powders, fancy-ish and otherwise, over the years, and I swear these never turn out so well as when I simply use Hershey's natural cocoa powder. Not Hershey's special fancy dark cocoa powder or other; simply their unsweetened natural cocoa powder. 


Best-Ever Fudgy Homemade Brownie Recipe

unsalted

| 432 g (2 cups) granulated sugar

eggs,

½ tsp. pure vanilla extract

2½ oz | 72 g (¾ cup) unsweetened cocoa powder

baking powder

table salt

Preheat oven to 350°F and position rack in the center of the oven. Butter an 8-inch square baking pan or line with parchment paper.

Melt the butter in a medium saucepan. Add the sugar and whisk until well combined. Add the beaten eggs and vanilla and whisk until well blended. In a large separate bowl whisk together the cocoa, flour, baking powder and salt. Transfer butter mixture to bowl with flour and stir with spatula or wooden spoon until batter is smooth.

Spread into prepared pan and bake for approximately 37-40 minutes. Insert a pairing knife or steak knife straight into center. If it comes out clean or with just a few moist crumbs, the brownies are done.

Let cool completely in pan on rack. Brownies can be made two to three days in advance.

Not your average brownie!  Not only are these easy to make, they are delicious! Thanks, Ali, your recipes are always a hit!

I have never ever liked brownies whether made from scratch or a box.  I LOVE these brownies for their taste and texture and easy ingredients. I've added espresso powder with the dry ingredients which is good.

Sooo good!  Really fudgy, especially on 2nd and 3rd day!  I also love that they use cocoa powder (which I always have on hand) instead of blocks of chocolate (which I'd have to go and buy specially).  Two thumbs up :)

Hi Ali! Yesterday I went looking all around for an easy, delicious brownie recipe that I could make in a flash with all ingredients I had on hand. After spending too much time on Pinterest I realized that I could just come straight to my most trusted blogger friend and whaddaya know, here was the perfect recipe. Unbelievable that I had never made brownies from scratch before. This recipe is fantastic! Thanks for always being so reliable and such a great resource for all things baking! I hope you and your family are well!  Xoxoxo

I absolutely love these brownies and have made them several times without a hitch. They're so good, and surprising that they are so chocolatey and sense even without melted chocolate. 

Have you ever tried browning the butter in the first step? Wondering if that would make these even more delicious than they already are.

This is the best brownie recipe and the only one you need!! My family goes crazy every time I make these! Thank you! I LOVE all your recipes and know that they will always be fabulous❤️

These were absolutely wonderful..my hubby said the were “delectable”.. a word I never heard him use before 😉... thank you!

This recipe looks amazing in its simplicity and minimal ingredients! For those of us that unable to delight in regular flour, what are your thoughts on substituting gluten free flour, like cup4cup? Would the recipe need to be adjusted? Thank you for all your genius recipes and techniques!

I made these for Valentine’s Day, Ali, but we waited a day per your recommendation. There are only two of us. I cut them small because there’s so much snow we can’t go for our Pandemic Walk every day. I’m happy to tell you that we love them! Even several days,later, we love the slightly crunchy edge that forms from storing them in a tin, and the fudgy interior which is pure heaven. I may transfer them to a more tightly sealed container or freeze a few. My previous favorite was Alice Medrich’s cocoa brownie. These are more decadent and will be made again. Thanks!

Easy Black Forest Brownies

butter

sugar

tsp vanilla extract

cocoa powder

flour (all purpose)

tsp salt

tsp baking powder

cherries

pecans (chopped)

chocolate chips

Preheat oven to 350ºF. Line 8- inch square pan with parchment paper or grease and flour well.

In a large saucepan, melt non-dairy butter substitute. Remove from heat and stir in sugar, eggs, and vanilla. Then add cocoa powder, flour, salt, and baking powder. Mix in dried cherries, chopped nuts. and chocolate chips.

Spread batter in prepared pan and bake for 25-30 minutes. Do not overbake.

This Southern pecan pie from James Villas is not as sweet as most. But it does have the requisite pecans, rich filling, and flaky crust.

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