Mushroom Soup Mix Recipe
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This clean eating mushroom soup mix is perfect for intensifying the flavor of any mushroom based soup or dish.
A while back, I graduated from a plant-based culinary school. It was an online program and it was incredibly challenging. I learned a lot.
One of my favorite takeaways was mushroom powder. Simply putting some dried mushrooms through a spice grinder until you have a nice, fine powder is a fabulous way to really bring out the mushroomy flavor of any dish that is focused on mushrooms. It’s truly wonderful!
One of the things I learned is that this can make a very simple mushroom soup mix if combined with just a few other ingredients. Add this to some broth, toss in some fresh mushrooms and you’ve got yourself a very nice, basic soup base with some fine mushroom flavor.
I use about 1 tbsp. of this mix for every 3 to 4 cups of broth. But you can adjust this to your liking by adding more broth or more soup mix. Easy!
I’ll be sharing a soup recipe that uses this mix very soon just in case you need an idea for ways to use this. But truly, any dish that needs a nice, mushroom flavor will benefit from the addition of some of this powder.
Note that if you don’t have a spice grinder, you can also do this in a food processor, or even a high-powered blender. The resulting powder may not be quite as smooth, but it’ll still taste and work the same.
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CLEAN EATING MUSHROOM SOUP MIX RECIPE:
Clean Eating Mushroom Soup Mix Recipe
- 1 oz. dried mushrooms
- 2 tsp. garlic powder
- 2 tsp. onion powder
- ½ tsp. salt
- Place the mushrooms in a spice grinder and grind them until they are a fine powder.
- Combine in a bowl with the remaining ingredients and use as needed.
I'm Tiffany, a cookbook author, food lover, mom, and wannabe Elvis when I'm in the shower or driving in my car.
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There are easily 25 different varieties of edible mushroom. What kind did you use for this recipe?
Chris – You can use any type you like. I would avoid anything like Shiitake mushrooms, just because their flavor is usually better in Asian dishes, but aside from that, any dried mushroom will work. I often use a blend of different mushrooms, depending on what is available to me. I’ve never been particular and it’s always been good.