Serve this soup chilled for a refreshing lunch on a hot summer day!
Chilled Lemon Mushroom Soup with BasilCourse: LunchDifficulty: Easy
2 cups mushrooms, sliced
2 garlic cloves, minced
1 shallot, minced
1/2 cup onion, diced
1 tbsp. fresh basil, minced
1 bay leaf
1 tsp. dried thyme
1 tsp. dried dill weed
1 tbsp. lemon juice
1 qt. vegetable stock
- In a large sauté pan, heat macadamia nut oil. Add mushrooms, garlic, shallot, and onion. Sauté 5-8 minutes until mushrooms cook down.
- Add vegetable broth and spices; simmer for 10 minutes.
- Remove soup from heat, add lemon juice and serve!