Wednesday, Day #5, was a breeze.
I woke up, got all my food ready, and went through the day without a hitch.
My second soup recipe enjoyed some acclaim in the kitchen at work today - and if you are a fan of mushrooms (and chopping vegetables!), you'll like it too:
Three Mushroom Soup
2 tablespoons extra-virgin olive oil
1 medium leek, white and light green parts only, thoroughly washed and chopped (about 1 cup)
1/2 cup thinly sliced shallots
1/2 cup sliced celery
1 pound white button mushrooms, stems removed, cleaned and sliced
1/2 pound shitake mushrooms, stems removed, cleaned and sliced
1/2 pound cremini mushrooms, stems removed, cleaned and sliced
1 teaspoon chopped thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 cups organic low-sodium vegetable broth
3 tablespoons minced parsley
2 tablespoons snipped chives
Heat the oil in a large pan over medium heat. Add the leek, shallots, and celery and cook, stirring occasionally, for about 10 minutes, until softened. Add the mushrooms, thyme, salt and pepper. Cook for about 10 minutes, until the mushrooms soften. Add the broth, cover the pan, and simmer for 20 minutes.
When the soup is finished cooking, remove it from the heat and cool slightly. Puree the soup in batches in a blender, returning the batches to a large saucepan. Stir in the parsley and gently heat the soup through. Serve garnished with the chives.
Recipe adapted from The Ultra-Metabolism Cookbook by Mark Hyman, M.D.
Ruth A. Cochran, MS, LAPC, NCC