We love cream of mushroom soup! It's the perfect light meal on its own or a tasty addition to any casserole. But here's the problem. Commercial cream of mushroom soups are typically bland and contain ingredients (e.g., dairy, flour, etc.) many people can't eat. We went looking for a delicious, healthy, easy-to-make alternative to the commercial brands. This soup needed to burst with the dusky flavor of mushrooms without complicating lives. Can a mushroom soup be creamy without diary? Yes! Do you need to use flour to create the desired creamy texture? No! We found you the perfect recipe for a creamy mushroom soup that is dairy free, gluten free, and Whole 30 compliant. The secret to this creamy soup is the use of cauliflower. AND it's super fast and easy to make! You can choose to fill it with chunky mushrooms if you like that sort of thing - or just puree' it and enjoy!
Creamy (Dairy-Free) Mushroom Soup
2 T olive oil
1 medium onion, peeled and cut
5 garlic cloves, halved
1 small cauliflower, rough cut
½ C fresh cilantro, chopped
Salt and freshly ground pepper
1 t. Thyme
8 oz mushrooms - your choice - cleaned and coarsely chopped. Specialty mushrooms will make your soup more nuanced but we prefer regular button mushrooms.
4 C chicken stock or broth
3 C vegetable broth
1. Heat olive oil in a fry pan over moderate heat. Add onion, garlic and cauliflower, cilantro, and spices. Reduce heat to low, cover and cook until onion and cauliflower are soft; about 20 minutes.
2. Spoon approximately 1/4 of the vegetables into your food processor/Vita-mix (I used a regular blender and it worked wonderfully) and add a little vegetable broth. Blend until liquefied. (If you add too many hot vegetables at once, the lid can blow off so be careful.) Pour liquefied veggies into soup pot as you go.
3. Saute' mushrooms. Spoon into food processor/Vita-mix and add a little vegetable broth - liquefy. (If you like chunks of mushroom in your soup, hold back approximately half of the sauteed mushrooms and add them to the soup during step 4.)
4. Add the chicken stock and the remaining vegetable stock to the soup pot. Simmer over moderate heat until heated. Remove from heat and let cool.
5. To serve: Ladle into serving bowls and enjoy the best creamy mushroom soup you have ever tasted!
Makes about 2 quarts
Creamy (Dairy-Free) Mushroom Soup
2 T olive oil
1 medium onion, peeled and cut
5 garlic cloves, halved
1 small cauliflower, rough cut
½ C fresh cilantro, chopped
Salt and freshly ground pepper
1 t. Thyme
8 oz mushrooms - your choice - cleaned and coarsely chopped. Specialty mushrooms will make your soup more nuanced but we prefer regular button mushrooms.
4 C chicken stock or broth
3 C vegetable broth
1. Heat olive oil in a fry pan over moderate heat. Add onion, garlic and cauliflower, cilantro, and spices. Reduce heat to low, cover and cook until onion and cauliflower are soft; about 20 minutes.
2. Spoon approximately 1/4 of the vegetables into your food processor/Vita-mix (I used a regular blender and it worked wonderfully) and add a little vegetable broth. Blend until liquefied. (If you add too many hot vegetables at once, the lid can blow off so be careful.) Pour liquefied veggies into soup pot as you go.
3. Saute' mushrooms. Spoon into food processor/Vita-mix and add a little vegetable broth - liquefy. (If you like chunks of mushroom in your soup, hold back approximately half of the sauteed mushrooms and add them to the soup during step 4.)
4. Add the chicken stock and the remaining vegetable stock to the soup pot. Simmer over moderate heat until heated. Remove from heat and let cool.
5. To serve: Ladle into serving bowls and enjoy the best creamy mushroom soup you have ever tasted!
Makes about 2 quarts
RSS Feed
