The recipe for this fall soup grew out of my recipe for Awesome Mushroom Sauce (I remember thinking when making that recipe, "this would make an awesome soup!"). I caramelized tomato paste a bit and added balsamic vinegar to brighten up the flavours. This step when combined with the earthy richness of onions, garlic, mushrooms and traditional poultry seasoning blend creates lovely layers of flavours that evoke the comforts of home on a cold fall day.
Thin ribbons of kale or a handful of chopped parsley add a touch of colour. Use fresh kale if you can. I added frozen kale for today's recipe. It worked, but I prefer fresh.
To thicken, I blended some leftover cooked white rice with some of the soup base to give this soup a silky, satisfying texture. I tried potato flakes, which thickened nicely, but I found the texture too grainy. The soup will thicken more as it sits. Enjoy with Gluten-free Baking Powder Biscuits, Sweet Potato Oat Biscuits, or Zucchini Corn Bread.
1 small yellow onion, diced
2 cloves garlic, coarsely chopped
2-4 stalks celery, sliced
1 156 ml (5.5 ounce) can tomato paste
2 cups water
2 Tablespoons gluten-free tamari
2 Tablespoons balsamic vinegar
2 teaspoons dried poultry seasoning blend
2 cups cooked or 1 can white kidney beans, drained and rinsed
454 grams or 1 pound mushrooms sliced
4 cups of vegetable stock
1/2 cup leftover cooked rice (I used white)
225 grams (1/2 pound) kale leaves cut in thin ribbons or parsley to taste
To your health and happiness,
Beans and Rice