MUSHROOM CREAM SOUP

In the cold winter months, a bowl of warm soup will light up even dark days. I like a chunky soup like minestrone, but I do not think there’s anything better than a creamy mushroom soup to warm you from the inside out on a cold day. Since I was 4 years old, I have tried an infinite assortment of mushroom soups and I have to admit that it was a lot worse than good.

The bad includes everything that is too watery, has no taste, or contains black spots that resemble mushrooms. The good? The good is perfectly summarized in this soup. Its hearty, creamy and earthy mushroom taste. Oh, and did I mention that it is completely free of milk and vegan? True story.

If you prefer your mushroom soup on the thicker side, simply mix it for 3-4 seconds until the mushrooms reach their desired size. I’ve only used button mushrooms in this recipe, but you’re welcome to add mushrooms that you prefer, such as portobello, oysters, shitake, chanterelles or cremini.

I’ve used my favorite vegetables to make this soup creamy, cauliflower! I love to use pureed cauliflower in soups instead of coconut cream or cashew cream, which both greatly increase your calorie content. After mixing everything together, the mix gets pretty thick. Therefore, you may need to add more than 2-3 cups of vegetable broth, depending on how thick you like your soup. I hope you like it!

mushroomcreamsoup
preparation time
15 minutes

total time
15 minutes

Diet: Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Vegan, Whole30
ingredients
1/3 cup of dried porcini mushrooms
2 cups of cauliflower florets
2 cups almond milk
2 tablespoons butter or ghee
2 crushed garlic cloves
1 onion finely chopped
300 grams of mushrooms diced
1 tsp thyme
salt and pepper
3 cups vegetable broth

manual
Soak the dried porcini mushrooms in 1 cup of boiling water for 20 minutes. Store the water and chop the boletus roughly.

Place the cauliflower flowers in a large saucepan over medium heat with 1 cup almond milk and the reserved porcini mushroom water. Cover and let stand for about 10 minutes until the flowers are very tender. Transfer everything to a blender, add 1 cup almond milk and mix until smooth. Put aside.

Add the coconut oil or butter to the pot and then fry the garlic and onion for 3 to 4 minutes. Add the chopped mushrooms, thyme, salt and pepper and cook for 10 minutes until the mushrooms have softened.

Put the cauliflower puree, vegetable stock and chopped porcini mushrooms in the pan, cover and simmer for 20 minutes.

Mix the soup with an immersion blender for a few seconds or longer, depending on how well you like your soup. Serve topped with fresh thyme.

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