I almost made it vegan friendly, but I used cream as I didn't feel like trudging out in the rain to get coconut milk as I had originally planned. Otherwise this is a completely vegetarian dish this evening. Hopefully it turns out good. It is simmering as I write this up.
So here in Florida during the rainy season, we get these afternoon showers which seem to always show up right around the time to leave work, and today was no exception. The major difference this evening is that there was some massive claps of thunder and lots of lightning! Just my kind of storm! It was however a perfect night to stay in and have some soup!
Ginger and Mushroom Soup
4 cups vegetable stock
1/2 cup chopped spinach
1 cup mushrooms
1 1/2 tbsp ground ginger
1/4 cup cream
1/4 sour cream
1 tsp chopped parsley
1 tsp red chili paste
1 tsp konjac powder (100% fiber thickening agent, NO CARBS!)
Toss it all in a pan (except the thickener. treat it like you would starch, a bit of cold water first with that then add to pan). Cook to boiling medium heat, then with your Hand Blender which I got here... (http://www.target.com/p/kitchenaid-2-speed-hand-blender-contour-silver/-/A-13738210 except in orange). Puree it into a nice even thickness. Let simmer for about 15 minutes on low, and serve. I put in a slice of provolone and a bit more parsley for show.
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