This recipe comes from Lynn Middleton who lives in London, England: "I have found your healthy eating, biblical diet very, very helpful. I love your vegan blog recipes, but I have also been experimenting with different recipes recently and my husband and I are really enjoying my latest 'concoction.' I thought you might enjoy it too! Thank you for your encouraging ministry."
6 ounces (approximately) of mushrooms
1 clove of garlic
1 teaspoon all purpose herbs
1 teaspoon of lemon or lime juice
1 stick celery
1 green pepper
16 ounces almond milk (*see below)
1 teaspoon extra virgin olive oil
Cut mushrooms into large pieces. Chop onions, garlic, and green peppers. Sauté mushrooms, onions, garlic and green peppers in olive oil gently for about 5 minutes, stirring occasionally. Add almond milk and lime or lemon juice. Transfer to blender and process. Add extra almond milk for a less thick soup. Re-heat gently if required in saucepan. This recipe can also be used as a sauce for whole grain pasta. ENJOY!