When I was pregnant with E, I loved to have the canned cream of mushroom soup. Well, let me rephrase that, it was one of the few things I could eat without being queasy. My husband used to make me the soup alongside some cucumber slices with a bit of salt. I’d eat the soup with a splash of lemon juice and it was really comfort food for me from childhood. Now we can’t have eggs or dairy. . .or soy, or corn, or wheat, or nuts, etc. I finally got around to trying the recipe Cybele Pascal posted online (full recipe here). I couldn’t find “quick cooking tapioca” so I used regular tapioca pearls and had to cook the soup a little longer. It tastes exactly like the original, especially since I added a dash of salt and a teaspoon or so of lemon juice to my bowl. We’ll be doubling the recipe next time because it only makes a little over 2 cups of soup.
Two delicious cups of soup.