► salt & pepper, to taste. This is a post about raw mushroom soup. Eating a high raw diet in the winter months can be a real challenge when you naturally crave warmth, and I know as well as anyone just how unfulfilling cold soup can be – especially cold mushroom soup
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slice the button mushrooms, slice the oyster mushrooms into strips, drain the bamboo shoots, chop the spinach into thin strips and chop the bok choy finely horizontally
Add the kale, heavy cream, and the cooked gnocchi, stirring to coat everything in the sauce. Transfer about half of the gnocchi/vegetable mixture to your prepared baking dish
Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil
While my creation isn’t exactly the same as the original that inspired it (as I didn’t ask for the recipe), this creamyspinach dip tastes just as fabulous to me and even comes with it’s own single serve cob roll bowls
big handful of baby spinach leaves, shredded. This is for the cooked gnocchi. When it is starting to brown a little add some shredded spinach and a few tablespoons of lemon juice
But anyway, I found this recipe for a low fat version of Pasta Boscaiola, roughly translated means pasta with mushrooms, and it sounded delicious plus I had a hankering for pasta with a lovely creamy sauce that wasn't too rich so I had my fingers crossed that this might be it
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