chayote tomato and mushroom soup. Alkaline electric tomato basil mushroom alfredo Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro. Chayotes are a staple of Mexico and Costa Rica, are high in vitamin C, low in calories, and are a good source of fiber.
Add the tomatoes and mushrooms to the pot and stir in.
Bring to a boil, then lower heat and add in basil leaves and bay leaves.
Made with Chayote, carrot and tofu.
You can cook chayote tomato and mushroom soup using 20 ingredients and 6 steps. Here is how you cook that.
Ingredients of chayote tomato and mushroom soup
- You need 2 of chayote.
- You need 1 lb of whole white mushrooms.
- Prepare 1 large of onion chopped.
- It's 1/4 cup of sweet multi colored peppers chopped.
- You need 1 tsp of celery salt.
- You need 1/2 tsp of salt.
- Prepare 1 tsp of turmeric.
- It's 1/2 cup of sugar.
- It's 1/4 cup of olive oil.
- It's 1 tbsp of granulated garlic powder.
- You need 1/4 cup of cornstarch.
- You need 1/4 cup of water.
- You need 15 oz of can of tomato sauce.
- It's 1 of zest of one lemon.
- Prepare 1 of juice of one lemon.
- Prepare 1 tbsp of lemon juice , extra.
- It's 1/4 cup of mirin.
- You need 1 tbsp of ghee.
- Prepare 1 tsp of basil, dried, or fresh.
- You need 1 tbsp of parsley flakes dried, or fresh.
Remove skin from chayote squash, then cut into cubes. Enjoy your Alkaline Electric Chayote Mushroom Soup! This hearty homemade Tomato-Mushroom Soup is loaded with fresh mushrooms and full of rich and delicious flavor. Warm, comforting, and tasty, it's the kind of good food that just makes you feel good all over.
chayote tomato and mushroom soup instructions
- cube the chayote ,slice the onion, and peppers.
- heat oil in pan add onions.
- add the peppers to the onions.
- add the mushrooms and chayote to the oils add spices lemon zest, ghee , mirin, lemon juice.
- mix the cornstarch and water together add to the mushrooms mixture let it thicken.
- add tomato sauce adjust spices bring to boil let sit 3 minutes serve.
Last month, I came home from chilly, rainy Chicago with a sore throat, a cold, and a mad craving for soup. I've been trying all kinds of new soup recipes It's made with hearty cannelini beans, butternut squash, mushrooms, tomatoes, herbs, and a little kale wilted in at the end. Combine diced tomatoes, tomato paste, basil, dried herbs, and ginger in a blender. Blend until smooth and set aside. In a large soup pot or saucepan, heat olive oil over medium heat.
