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Autumn Parsnip Mushroom Chowder

Autumn Parsnip Mushroom Chowder
Difficulty 5 minutes Serves 3-4
This chowder embodies everything that I love about the Holidays; warm and comforting. There's also some pretty special details in the body of the recipe that make this soup even more unique and full of flavor. This isn't just a boring blender soup - no siree!

Ingredients

Step 1
Veggies:

2 c finely shredded Parsnip (use the smallest toothed grater to shred your parsnip)
2 c thinly sliced Crimini Mushrooms
1.5 c sliced Gala Apples (Yes! Apple!)
1 c sliced Yellow Onion
Place all of the above ingredients into a bowl and set aside

Marinade:
1/4 c Grape seed Oil
2 Tbsp Lemon Juice
1 tsp Onion powder
1 tsp minced/pressed Garlic
1 tsp Nutritional yeast
1/4 tsp ground Celery Seed
1/2 tsp Lemon Pepper
1/2 tsp Salt
In a small bowl whisk together all of the above Marinade ingredients

Directions

Step 2
Making your Soup Base

1) This step is very important! Warming the veggies enhances their flavor and makes for a much better soup.
Combine and mix together your Veggies and Marinade from Step 1:

2) Choose from one of the following Raw Food Warming methods noted here
Proceed to warm/wilt your veggie mixture for 2.5 hours...
You're almost finished!

Step 3.
Making Soup!

1) Into your food processor add the following:
All of the wilted Veggie mixture from Step 2
1 c AtV Sour Cream
Puree together for 3 minutes:

While your food processor is still "on" proceed to slowly stream in:
3 cups of water

The only thing left to do is heat your soup up and enjoy! Now that's my kind of comfort food.