Tahini Mushroom Soup
Ingredients
- 4 cups vegetable broth
- 1/4 cup rosemary leaves
- 1/2 cup Joyva Sesame Tahini
- 1/2 pound mushrooms
- 2 tablespoons olive oil
- 1 pinch salt
- 1 dash pepper
- garlic powder -- to taste
- 1 tablespoon chopped parsley or chopped celery leaves
Directions
Heat vegetable broth, rosemary and a pinch of salt in a large stockpot. Bring to a boil, reduce heat to low and cook uncovered for about 30 minutes. Pour liquid through colander and discard rosemary leaves. Slowly dilute Joyva Tahini (remember to stir well in can first) with some of the rosemary liquid until it reaches a liquid-like consistency. Pour into soup kettle. Cook over low heat. Clean, wash and dry on a towel the mushrooms, slice thin. Heat olive oil in pan, and saute mushrooms for abut 10 minutes. Season with salt, pepper and garlic powder. Add to hot soup with some chopped parsley or chopped celery leaves. Serve hot or cold.