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Mushroom Cabbage Soup

Mushroom Cabbage Soup

I’ve been craving soup lately and to me, soup will always be connected to my grandmother, a natural cook of unpretentious but delicious meals, particularly known for her soups. As soup season commences, in homage to my wonderful Grandma Dora, I created a simple but warming recipe that reminds me of her, flavored in her unfussy Eastern European way. Perfect for a cold night, this Mushroom-Cabbage Soup will warm you from your head to your toes.

Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Mushroom Cabbage Soup
1/3 cup low-sodium vegetable broth or 1 tablespoon olive oil
cabbage, shredded
2 carrots, sliced
8 oz. baby bella mushrooms or white mushrooms, sliced
1 tablespoon crushed garlic
2 tablespoons dill
2 teaspoons caraway seed
1 teaspoon smoked paprika
1 bay leaf
10 cups low-sodium vegetable broth
Salt and pepper to taste
Fresh lemon juice per bowl of soup

Heat a large pot over medium heat for a minute and add your broth or oil, heating for another minute. Add the cabbage and carrots, stirring occasionally, until softened, about six minutes. Add the mushrooms, garlic, dill, caraway and paprika, cooking for three minutes, stirring often. Add the bay leaf and broth; bring to a boil, then lower to a simmer and cover, cooking for 15 minutes. Add salt and pepper to taste, remove the bay leaf and add fresh lemon juice to each bowl of soup.


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