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Mexican Chile and Mushroom Soup Recipe Epicurious

Web1 cup mushroom broth or stock (or sub vegetable broth) 3/4 cup unsweetened plain almond milk (or other neutral, dairy-free milk) 1 tiny pinch nutmeg (optional) Instructions In a large pot, heat 1 Tbsp (15 ml) oil over medium-low heat. Add diced shallot and sauté for 5 minutes, stirring occasionally, until softened and translucent. Webdirections. Melt margarine in large heavy pot. Add vegetables and sauté until tender over medium-low heat. Slowly sift flour over vegetables and let cook briefly, stirring regularly. … dating website for married

Shiitake Mushroom Soup - Cooking With Ayeh

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