Lemony Corn Soup and Mushroom Soup

Lemon Corn Soup
1 fresh lemongrass stalk1 large sweet onion, chopped
4 T olive oil
1 1/2 - 2 lbs squash, in bite size pieces (butternut recommended)
2 1/2 cups fresh or frozen corn kernels
5 cups water
1 Tb sea salt
1 tsp fresh ground pepper
1 1/2 t no-salt herb seasoning blend (your preference)

· smash lemongrass stalk to release flavor but leave intact
· cook lemongrass and chopped onion in olive oil until onion is softened
· add water
· add squash and corn
· add salt, pepper, seasoning
· bring to boil, then simmer for 10 minutes
· remove lemongrass stalk
· eat as is, or puree first.

Mushroom Soup
3 cups water
1/2 cashew butter (I use unsalted)
1 1/2 t. salt
2 cups fresh mushrooms (portabella are excellent and frozen work fine too)
3 T. arrowroot powder
1 1/2 t. organic herb no-salt seasoning (or herb mix of your own preference)
optional: add a bit of roasted garlic

· sauté fresh mushrooms in a bit of water and olive oil
· add 1 cup of the water and warm and then add cashew butter so that it melts in
· add the rest of the water and salt, cornstarch, and seasonings and cook until it thickens

Enjoy! Also tastes great with a mix of fresh vegetables added and/or steamed chopped broccoli.