slvrmoon77
01-06-2011, 11:12 PM
6 (6.5oz) cans clams (do not drain)
1 14oz can coconut milk
1/2c white cooking wine
1 med onion
2 cloves garlic
1 - 2 stalks celery
2 4oz cans mushrooms (do not drain)
bay leaf
salt
pepper
parsley
thyme
16oz bag frozen cauliflower (thaw)
zanthan gum (or thickener of choice)
1. dice onion, garlic, celery and saute in the bottom of your soup pot.
2. add clams and mushrooms and bay leaf and simmer for about five minutes
3. sprinkle on some thyme and parsley
4. add wine and stir
5. add coconut milk and other spices (I just added a couple sprinkles of each) and dissolve the milk.
6. simmer 15 minutes - stirring occasionally (do not cover)
7. add cauliflower and simmer a few more minutes - remove bay leaf
8. sprinkle zanthan gum over the top and stir it in - keep stirring till the soup thickens to your liking
let cool & enjoy
1 14oz can coconut milk
1/2c white cooking wine
1 med onion
2 cloves garlic
1 - 2 stalks celery
2 4oz cans mushrooms (do not drain)
bay leaf
salt
pepper
parsley
thyme
16oz bag frozen cauliflower (thaw)
zanthan gum (or thickener of choice)
1. dice onion, garlic, celery and saute in the bottom of your soup pot.
2. add clams and mushrooms and bay leaf and simmer for about five minutes
3. sprinkle on some thyme and parsley
4. add wine and stir
5. add coconut milk and other spices (I just added a couple sprinkles of each) and dissolve the milk.
6. simmer 15 minutes - stirring occasionally (do not cover)
7. add cauliflower and simmer a few more minutes - remove bay leaf
8. sprinkle zanthan gum over the top and stir it in - keep stirring till the soup thickens to your liking
let cool & enjoy