No-chicken Soup
I don't mean any disrespect but I've always associated a really good chicken soup with the Jewish communities. I had a dear friend who was Jewish and prided herself on her hot chicken soup! When she broke her hip and had to go to rehab, I made some chicken soup for her husband. He said mine was better than hers which made her very angry until she tasted it herself! After that, I had to make it for them from time to time.Gone are the days where I stew the chicken's all day but it didn't mean I didn't crave my soup. I had to try a WFPB version using mushrooms. It hit the spot!
Servings: 4
Ingredients
- 4 OZ Oyster mushrooms
- 2 Stalks Celery
- 2 Carrots
- 1 Small Vidalia or sweet onion
- 4 OZ Udon or other noodle Find egg free noodles
- 32 OZ Low Sodium No-chicken broth I use Imagine low-sodium No-chicken broth
- 1/2 TSP Poultry Seasoning
- 1/4 TSP Sage
- 1 TBSP Chopped fresh parsley
- 1 TSP Cracked Black peppercorns
- 1/2 TSP Himalayan Salt To Taste
Instructions
- Peel carrot and chop into 1/2 " slices
- Remove stings from the celery and chop into 1/2" chunks.
- Peel and slice carrots into a 1/2" dice
- Peel onion and chop into a 1/2" dice
- Clean mushrooms and cut into bite sized chunks. Cut the stems into 1/4" pieces because they are sometimes a little tougher than the crowns.
- Add all ingredients except pasta and parsley to a stock pot. Bring to a boil then turn down to simmer.
- After 10 minutes or so the vegetables should start to be getting soft. Bring the heat back up to a boil, add in the pasta and stir gently to separate the pasta.
- Turn back down to medium heat and simmer 8 to 10 minutes or when the noodles are cooked.
- Spoon into bowls and garnish with fresh chopped parsley.
Notes
This is a Snap Pea Sheep recipe.
You can substitute another kind of mushroom but find the kind that are silky when cooked, like hen of the woods. If you can't find any of those, use cremini mushrooms, but slice them very thin.
Imagine No-Chicken broth is not WFPB compliant. It has a little oil. I will use it on occasion in a pinch because the only alternative is to make my own broth in an instant pot. It seems there are no store bought broths without oil but at least this one does not have a lot of other ingredients I don't like.
You can make your own broth using the discards from the veggies you cut here. Celery tops, onion skins and end pieces, carrot peels (assuming they are organic) plus a whole head of garlic and an extra onion. Throw in stems from your collard, chard or kale stems. Add clean potato peels, discarded cabbage leaves, tomato skins, corn cobs, seed pods from a pepper, whatever you have on hand as long as it is clean!
Cook the broth for about 90 minutes or in the instant pot for 20 minutes. Strain the broth and use within two weeks. Discard the vegetables or throw them in the blender and puree them. The puree can be used in gravies, soups or even salad dressing and a thickener.