Creamy Portobello Soup

This easy fiber and nutrient rich soup is ideal for these fall days and evenings..  It's low in calories and pleasantly filling.  It also brings umami, the fifth flavor among sweet, bitter, sour and salty, the four pillars of flavor upon which our meals are based. Umami offers a savory, earthy quality that is  grounding and deeply satisfying.  

Prep time:  20 minutes
Cooking time:  50 minutes
Servings:  4 

Ingredients
4 medium to large Portobello mushrooms, medium dice
½  yellow onion, medium dice
2 garlic cloves, finely chopped or minced through a garlic press
2 stalks celery, medium dice 
½ - 1  cup almond milk or cashew milk, plain and unsweetened, as per desired creamy-ness.  (Cashew milk is more creamy.)
1 Tbsp. olive oil
¼-½  tsp. ground black pepper, to taste
​1 tsp. ground cumin
3-4 cups of water
salt, to taste
parsley, sprigs or finally chopped for garnish

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Instructions

1. In a medium sauce pan, heat olive oil on medium heat.  Add the onion, garlic, and celery and sauté for 10 minutes.  Add a pinch of salt early on to release juices.
2. Add Portobello mushrooms, pepper and cumin to the mixture and sauté for 8-10 minutes.  Add a pinch of salt to release water from the mushrooms.  The aroma is earthy and wonderful!
3. Add water and bring mixture to a boil.  Simmer for 20 minutes.
4. Prep 4-8 parsley sprigs or fine chop 1 Tbsp. for garnish and set aside. 
5. Puree mixture with an immersion stick or standing blender until smooth.
6. Add almond milk or cashew milk and blend in.  You may want to add more water, depending on desired thickness.
7. Add salt and pepper to taste.
8. Place is serving bowls and top with garnish.

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