Wild Mushroom Soup

INGREDIENTS
2 tbs olive oil
5 ounces sliced Portobello and Button mushrooms
2 cups water
1/4 cup Porcini Gravy Mix

DIRECTIONS
Over medium heat, sauté mushrooms in olive. Drain mushrooms and set aside. Combine water with Porcini Gravy mix in a in a heavy-bottomed pan and heat slowly, stirring often. When soup has thickened, add mushrooms, reduce heat and simmer for 4 to 5 minutes. If a thinner soup is desired, slowly add more water.

Tuscan Peasant Soup

INGREDIENTS
3 cups water
1/4 cup Porcini Gravy Mix
4 ounces potatoes, diced
4 ounces fresh asparagus, diced
1 bay leaf
1/2 tsp dried Italian Seasoning mix
6 ounces roasted red pepper, skinned, seeded and pureed
4 ounces canellini beans, rinsed and drained
1 tbs fresh parsley, chopped
salt and pepper to taste

DIRECTIONS
Mix water and Porcini Gravy Mix in a heavy-bottomed pan and heat slowly, stirring often. Add potatoes, asparagus, bay leaf and Italian Seasoning mix and simmer until the vegetables are tender. Stir in roasted red pepper puree, canellini beans and simmer for 5 minutes. Add salt and pepper to taste and garnish with parsley.

Curry Roasted Squash and Carrot Soup

INGREDIENTS
1 small Butternut squash, peeled and diced
1 1/2 tbs olive oil
2 ounces carrots, finely diced
2 cups vegetable broth
1 cup water
1/8 cup Porcini Gravy Mix
1/4 – 1/2 tsp fresh rosemary, chopped
1/4 tsp curry powder (or more to taste)
salt and pepper to taste
Optional topping: vegan sour cream

DIRECTIONS
Toss butternut squash with olive oil and roast in a preheated 350 oven until soft and set aside. In a heavy-bottomed pan, bring vegetable broth to a boil and simmer carrots until tender. Add water and Porcini Gravy Mix to broth and simmer slowly, stirring often. Once soup has thickened, add in 2 ounces of the roasted butternut squash and the fresh rosemary. Simmer for 5 to 7 minutes. Stir in curry powder, salt and pepper.