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)
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.
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.
Sharing this week on Wellness Weekends