If you're anything like us, the shadow of holiday indulgences past has led to an increased desire for lighter fare as of late. Thankfully, blogger Fresh Tart has come to the rescue with a dreamy (yet light) mushroom soup that is practically tailor-made for these blustery Winter days.
Happy New Year! It's time for vegetables! I know that I don't really need to explain why, given universal post-holiday puffiness and such. For me, all sorts of high-carbohydrate, gluten-free grainy flours made their way into my diet and while festive, I certainly noticed how 1) tired, and 2) starving it all made me feel. Sometimes it takes little reminders that what works best — and for me that's not just gluten-free, but primarily grain-free eating — is exactly what works best.
As a bonus, all of the foods that make me feel and look like myself — high quality meats, fish, vegetables, eggs, nuts, fats, and small amounts of dairy and fruit — are all of my favorite foods anyhow.
So 2013, let's lead off with soup! I'll confess I didn't plan this one out, it sort of made itself out of the fridge. I'm quite sure that you could use vegetable broth, and skip the chicken, and enjoy this as a vegetarian treat. Dried porcini mushrooms make the broth — and everything — delectably meaty, for very little effort. When you're making up a soup, keep in mind that the most satisfying soups are texturally layered — this version is brimming with tender chicken, chewy mushrooms, crisp broccoli, with crunchy nuts to finish. That's how I like it! Kablam!