WLS vegetarian mushroom soup

Name: WLS vegetarian mushroom soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: thyme 1 tsp; Garlic 2 clove; Water tap 3 cup (8 fl oz); UNJURY - Unflavored Protein 3 serving; Yellow Onion Small; Woodstock Farms frozen shiitake mushrooms or 10 oz of other mushrooms; Edward and sons not beef 1 cube

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 3

Ingredients

thyme, 1 tspGarlic, 2 clove Water, tap, 3 cup (8 fl oz) UNJURY - Unflavored Protein, 3 serving Yellow Onion SmallWoodstock Farms frozen shiitake mushrooms, or 10 oz of other mushroomsEdward and sons not beef 1 cube

Directions

Combine all ingredients except Unjury in a pot. Bring to boil, turn down to a simmer until mushrooms are cooked through. Seperate 1/2 of the soup and blend the rest. Return the unblended soup to the blended part, divide into three servings. This soup freezes well. You can add the Unjury when the temperature is below 140 degrees. If you save some for the next day, add the Unjury after it is re-heated.

Serving Size:�3 servings

Servings Per Recipe: 3

Nutritional Info Amount Per Serving

Calories: 131.1
Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 42.1 mg
Total Carbs: 5.6 g
Dietary Fiber: 1.9 g
Protein: 21.2 g

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