Mushroom Soup and Soda Bread Take II

Last night I was coming home from school with two of my friends, and for a while we were talking about bunny friend named Mushroom. I've never had the pleasure of meeting her furry pal, but he sounds hilarious...always binkying, hopping around, getting into bunny trouble. So with all this Mushroom talk, I began to think about one of my favorite soups: mushroom soup! So tonight's dinner is soup accompanied by a slice of another loaf of soda bread. This mushroom soup wasn't quite as creamy as I would have liked, but with each spoonful I enjoyed it more and more.

Mushroom Soup Ingredients

1 tsp of olive oil

About 1 pound of button mushrooms

2 onions

2 cups of water

1 1/2 tsp of dill

1 tbsp of paprika

1 tsp of ainse

black pepper

1.5 tbsp of Bragg's soy sauce

2 cups of water

2 tbsp of olive oil

3 tbsp of gluten free flour (I used Kamut)

1 cucp of soymilk

Method

In a large soup pot, cook onions in a bit of water until they are soft

Add the mushrooms, dill, paprika, ainse, and pepper, cook for about 5 minutes

Add in the soy sauce, water, and cook covered for about 15 minutes.

In a sauce pan, heat oil, and add flour, stirring with a fork. Slowly add the soymilk and continue to stir.

Add to the soup, cook for another 10 minutes.

Soda Bread Ingredients

Okay, so while I enjoyed my last soda bread, I really slacked off in its creation...and I knew it could be improved. This time, I used flax seeds as an egg substitute, and it wasn't as sweet.

1 cup of kamut flour

1 tsp baking powder

1 tsp baking soda

1/3 of a cup quinoa flour

1/3 of a cup corn meal

2 tsp of corn starch

Egg replacer for 2 eggs

3/4 of a cup soymilk

1 tsp of apple cider vinegar

4 tbsp of oil

Soda Bread Method

Mix dry ingredients

Mix wet ingredients

Mix together

(complicated, I know)

Form into a ball, plop onto a flour-dusted baking pan, slash a cross over top, and lightly dust with more flour

Pop in the oven for 30 minutes at 350F

Dunk in Soup.

Enjoy!