Mushroom Soup with Brown Rice Protein Powder
Is there such thing as ‘too many mushrooms’? Hmmm? My mushroom soup turned a bit dip-ish, not accidentally, but because I like really thick soups (vis-a-vis say, bouillon or consomme-ish soups).
40g red onions
low-sodium soy sauce
20g brown rice protein
paprika, parsley, salt, and pepper to taste
1. I fried 250g of mushrooms in a wok with 40g of red onions.
2. When they began to seriously sizzle, I added some low-salt soy sauce, let the babies cook, cook, cook and then added some coconut milk and 20g of brown rice protein powder (+ paprika and parsley, salt and pepper).
3. Topped it with 10ml of olive oil
Macros per Serving (out of 1):
8.7g carbs (2.8g fiber)
11.5g of fat