Tea Soup?!

I used to be a tea snob, preferring brands like Tazo & Yogi to the  more easily available grocery store brands. Celestial Seasonings somehow cosmically knew this, stepped up, and created some varieties that I drink like they are lifeblood!

Cases in point:
Sugar Cookie Sleigh Ride, Candy Cane Lane, Sugar Plum Spice
Zingers, Bengal Spice, and more!

I have been drinking a ton of Bengal Spice, as it is chai-esque without all the soy milk and sugar I require in a chai latte! I found the soup recipe below on the Celestial Seasonings site...wonder how it would taste veganized...?

Bengal Spice^® Mushroom Soup

November is the perfect month to indulge in hearty, delicious soups. The addition of Bengal Spice to traditional mushroom soup results in a delightfully seasoned broth that will warm even the chilliest of nights!

Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes

• 1 diced shallot
• 2 large Portobello mushrooms, cubed
• 2 cups sliced button mushrooms
• 2 Tbsp butter
• 4 cups water
• 4 Bengal Spice tea bags
• 1 cup heavy cream
• 2 Tbsp cornstarch
• Salt and pepper

Sauté the shallot and mushrooms in butter until tender. Bring the water to a boil in a saucepan, and add the tea bags. Lower to a simmer, and steep the tea bags for 5 minutes. Remove and discard the tea bags. Add the cream to the tea; then whisk in cornstarch. Return to a boil over medium heat until thickened. Then add the mushrooms and shallots and salt and pepper to taste.

NHBPM Day 20:

"LOL post. Write a post about a moment that made you laugh. Or a video, picture, blog post, or something else that made you laugh."


Natalie Dee males me laugh...