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Rediscover this old favourite, with a delicious vegan and gluten free spin! This mushroom and quinoa cream can be enjoyed on its own, or prepared with less liquid to create a wonderful creamy sauce which will elevate any pasta or risotto dish.
Organic amaranth flour, organic quinoa flakes, organic white and/or red and/or black quinoa royal grains, chopped mushrooms, mushroom powder, organic quinoa flour, carrots, organic onion, parsley, salt, organic garlic, organic turmeric.
What you need:2 ½ cups of milk or UNSWEETENED milk alternative (soy, rice, almond or hemp)Optional: fresh parsley or coriander
In a medium saucepan, mix with a whisk the contents of the box with 2 ½ cups of milk and 2 cups of water. Bring to a boil over high heat. Mix frequently. Reduce heat to let simmer uncovered for 15 to 20 minutes, or until the soup thickens and becomes creamy. Remove from heat, cover and let stand for 1 to 2 minutes before serving. Optional: Garnish with chopped fresh parsley or coriander.
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