Hearty Mushroom and Veggie Soup
olive oil or cooking oil of your choice
diced butternut squash
sliced baby bella mushrooms
(make sure it's gluten-free)
(I used Trader Joe's NGB)
freshly ground black pepper
(Optional) gluten-free egg noodles
In dutch oven or large saucepan, heat oil over medium. Stir in carrots, celery, potatoes, butternut squash and mushrooms. Cook, stirring occasionally for 5-7 minutes.
Once vegetables start to soften, add broth, beer and water. Bring to a boil.
Reduce heat, cover and simmer for 1 hour. Season with basil, oregano, cumin and black pepper.
Optional: cook gluten-free egg noodles according to package instructions. Place a serving of noodles in the bottom of soup bowl, ladle hot soup over the noodles.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.