Cream of Mushroom Soup (SCD, Paleo, Vegan Option)
This soup was born out of the necessity to make the comfort foods that I grew up eating like Green Bean Casserole for Thanksgiving or my mom’s Shepherd’s Pie. All of these dishes used the canned condensed mushroom soup which is filled with MSG, cornstarch, soy and cream.
I wanted to create a real foods version that didn’t include cream. In the first version of this soup I used coconut flour as the thickener, and while the taste of the soup of the was good, I didn’t care for the texture. It worked great in my casseroles, but not to eat on it’s own. My final and favorite recipe uses a cashew cream to thicken and add richness to the soup. I use a little butter to sauté the mushrooms and shallots but olive oil works well too and will make this soup vegan.
Now I don’t want to waste the soup in a casserole where the flavors are masked, but would rather eat a huge steaming bowl of it on it’s own! I even had a friend over who follows the Paleo diet and hates mushrooms and she ate two helpings and was literally tilting the bowl to catch any leftovers. I guess that’s a good sign!
| Ingredients (serves 4) 2 tablespoons salted butter, olive oil, or soy-free butter replacement 1/2 pound crimini mushrooms, chopped 1 shallot, chopped 1 clove garlic, chopped 1/8 cup sherry cooking wine (omit for SCD) 3 cups vegetable broth, low sodium 2 teaspoons sea salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme 3/4 cup cashew cream (recipe to follow) |
Directions
Saute the mushrooms, shallot and garlic over medium heat for 10 minutes, until the liquid has mostly evaporated.
Pour in the cooking wine, then bring to a boil and wait until it has reduced by half, about 5 minutes.
Pour in the vegetable broth, salt, pepper, and thyme. Simmer for 5 minutes then add the cashew cream.
Use an immersion blender and pulse a few times to incorporate the cashew cream. If you like your soup less chunky, continue blending until the mushrooms are smooth. Alternatively, add the soup to a blender and blend until desired consistency. Be careful when blending hot liquids, it has the tendency to splatter.
Serve with a little drizzle of truffle oil and fresh thyme.
Enjoy!
To Make the Cashew Cream
Soak 1 cup of raw cashews in 3 cups boiling water for 30 minutes. Drain the cashews, but reserve the soaking water. Place the cashews in a blender with 3/4 cup of the soaking water and blend until smooth. It should be a similiar thickness of a greek yogurt. If it’s too thick, add a little water at a time to get your desired consistency.
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Hi There Danielle,
This looks wonderful! I love your pictures. I have a similar recipe on my blog, but I love your addition of sherry and and dried thyme. I’m going to have to try your additions for sure! I bet it adds an amazing dimension of flavor! The mushrooms alone are so darn delicious! I love how we have such similar cooking styles! Fun!
Have a great weekend.
Hugs,
–Amber
Oh, I’ll head over and take a look! Just made a pesto “alfredo pasta” with the leftover cashew cream today!
Looks YUMMY! Although I think I may have to omit the sherry to make it SCD legal…
Thanks Judith. I forgot that sherry isn’t legal. I’ve made it without it before and it still tastes great, I just thought it would be a fun addition this time. I’ll add a note for SCDers
Danielle,
How do you think this would hold up to freezing?
I’m thinking if I make a double batch then I can eat half of it as soup, and then freeze the rest of it in 1-cup portions to be used later for green bean casserole, etc…
It would be like having my own cans of SCD-legal homemade cream of mushroom soup ready to go whenever I want them!
I haven’t tried it but I imagine it would do well! Cool it to room temperature before freezing so it doesn’t produce condensation. Also – the cashew cream may separate a little in the freezer, but just give it a whirl with the immersion blender and that should do the trick!
I can’t wait to prepare this food on my birthday!! hmmm,, yummy!
Made this today – it was amazing!!! And my non Paleo Boyfriend loved it too! Thanks for a great recipe
I just made this today for lunch- but I de-veganized it. ;0) I had some bacon grease on hand, so I used it to saute the mushrooms, shallot, and garlic in. Also, I used homemade chicken broth in place of the vegetable broth. I blended it up well in the Vitamix (my kids can be picky about certain chunky veggies in soup), and topped with chopped bacon. SOOOOOOOOO delicious!
I did forget to reduce the salt though, so it’s a tad salty, but still amazing.
I sort of made this tonight and it was delicious. Didn’t have any cashews but had some already made walnut milk. so I used that and added a small sweet potato to help thicken it a little. It was marvelous and look forward to actually trying the recipe as written the next time I have cashews. This is my first recipe from your site and I’m excited to have found you. Thank you. – Laura
Amazing. Thank you so much for these delicious life changing recipes!
Wow, thank you for your kind words. I’m glad you are loving it!
I just made this as an appetizer for Thanksgiving dinner tomorrow. Yum! I used homemade chicken broth and a mixture of organic shitake and baby bella mushrooms. It turned out a little salty, so next time I will reduce the salt. thank you so much for the great recipe!! I hope I don’t eat too much of it right now so we still have some left for the big meal tomorrow.
I have made a shortcut with the cashew cream (from your zucc. noodle recipe): cashew butter blended by fork with a little water until mixed, then blended with enough water for the right consistency. Since I’ve not made it the long way, I’m not sure how it compares, but I sure like it, and it keeps my appliances clean.
Hi!! I’m making this today and I think I made a mistake making the cashew cream. I boiled them for 30 min and there is hardly any water left. Was I supposed to turn off the heat after the water boiled? Can I just add more water to make up for what is gone?
Thank you!!
You should be fine just using extra water. What I meant is to pour boiling water over the cashews in a bowl. I’ll make a note on the recipe
I’ve tried to make cream of mushroom soup from scratch before, but it never turned out this good! Delish! I did sub in some dairy for the cashew cream, because the hubby and I have no problem with dairy. I used greek yogurt the first time and cream the second. I also used some homemade beef bone broth I had in my freezer. It was excellent both times. The husband declared I need to make it more often. : ) Keep doing what you’re doing. Love it! Can’t wait to get your book.