So you is perhaps preparing Vegan Cream of Mushroom Soup recipes for your family but this tips may be helpful.
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Before you jump to Vegan Cream of Mushroom Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already are aware that the body calls for a healthy heart. Consider this: if your heart isn’t fit then the rest of your body won’t be either. You already are aware that regular exercise and a healthy lifestyle are crucial in terms of the general health of your heart. Are you aware, however, that several specific foods are terrific for improving the health of your heart? If you are interested to know what to eat to improve your heart health, continue reading.
Blueberries are terrific for your heart. Blueberries are rich in antioxidants, in particular pterostilbene. Pterostilbene acts much like the resveratrol you will find in grapes. This antioxidant assists your body to be a lot better at processing your fats and cholesterol. When your body is efficient at breaking down these things, they won’t accumulate in your body and or cause issues for your heart. What that means is that it helps keep your heart as healthy as possible.
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We hope you got insight from reading it, now let’s go back to vegan cream of mushroom soup recipe. You can have vegan cream of mushroom soup using 6 ingredients and 3 steps. Here is how you do that.
The ingredients needed to prepare Vegan Cream of Mushroom Soup:
- Provide 1 lb Oyster Mushrooms (roughly chopped)
- Prepare 3 tbsp Herbs de Provence
- Get 4 clove Garlic (Diced)
- Prepare 6 cup Almond milk
- Take 1 tsp Salt
- Prepare White or black pepper
Steps to make Vegan Cream of Mushroom Soup:
- Put the chopped mushrooms in a 10 inch non-stick sauce pan, set the heart to medium-low, and cover. Cook for about 10-15, stirring occasionally.
- In a 6 qt pot, combine almond milk, herbs de Provence, garlic, salt and pepper. Start heating on low, uncovered.
- Once the mushrooms cook down, and then to the pot with the milk and herbs. Keep uncovered, and cook for about 30-40 minutes. The milk will get a bit thicker and turn a light brown.
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