Creamy Mushroom Soup, is so delicious and rich flavored that it is hard to believe there's no cream! The cashews and most of the mushrooms are pureed to a silky and creamy scrumptiousness. The garlicky topping gives the diner a hint of the treat that they are about to enjoy and finishes off the soup so elegantly!
Use whatever mushrooms are available, while a mixture is great (such as baby Bella, Cremini, Button etc), the soup maybe made with only one type also.
4-6 servings
Use whatever mushrooms are available, while a mixture is great (such as baby Bella, Cremini, Button etc), the soup maybe made with only one type also.
 |
| Creamy Mushroom Soup |
4-6 servings
Ingredients:
SOUP:
1.5 lbs Mixed Fresh Mushrooms, sliced (reserve a few for topping)
3-4 cloves Garlic, minced
4-6 Fresh Thyme Sprigs
4 Tbsp Brown Rice Flour
4 cups Vegetable Broth or Water
1/4 cup Raw Cashews
Salt & Pepper
1 Tbsp Tamari or Coconut Aminos
1 Tbsp Tamari or Coconut Aminos
1-2 pinches Cayenne, to taste
Garlicky Topping:
1 tsp Olive Oil
2 Shallots, thinly sliced
2 cloves Garlic, minced
A handful of the mushrooms
1 Tbsp fresh Thyme
Salt & Pepper
Method:
Soak the cahews in clean water for at least 30 minutes.
Clean the mushrooms by quickly washing them, drain well, and spread on a clean towel. Slice them reserving about a cup for the topping.
Toast the rice flour and the pepper until browned and fragrant. Add the garlic to the flour and stir for a few seconds. Stir in the mushrooms and thyme. Cook stirring until mushrooms cook down a bit. Stir in the the broth or water along with the salt. Bring to a boil and simmer for about 5 minutes. Let cool slightly.
Drain cashews, rinse well and place in the blender with a little of the soup broth. Process until smooth. Add the soup in batches and process until smooth.
Pour the soup back into the pot and heat gently until hot and steaming. Stir in the tamari and a pinch of cayenne. Taste for seasonings and add more salt, pepper and cayenne to taste.
While the soup is cooking, heat a small skillet with the oil, garlic, shallots, mushrooms, a pinch of salt, and pepper along with the thyme. Cook stirring until mushrooms are slightly browned and caramelized. Let cool.
Divide the soup into bowls, add a little of the topping, and eat while still steaming hot!
Enjoy!!
Method:
Soak the cahews in clean water for at least 30 minutes.
Clean the mushrooms by quickly washing them, drain well, and spread on a clean towel. Slice them reserving about a cup for the topping.
Toast the rice flour and the pepper until browned and fragrant. Add the garlic to the flour and stir for a few seconds. Stir in the mushrooms and thyme. Cook stirring until mushrooms cook down a bit. Stir in the the broth or water along with the salt. Bring to a boil and simmer for about 5 minutes. Let cool slightly.
Drain cashews, rinse well and place in the blender with a little of the soup broth. Process until smooth. Add the soup in batches and process until smooth.
Pour the soup back into the pot and heat gently until hot and steaming. Stir in the tamari and a pinch of cayenne. Taste for seasonings and add more salt, pepper and cayenne to taste.
While the soup is cooking, heat a small skillet with the oil, garlic, shallots, mushrooms, a pinch of salt, and pepper along with the thyme. Cook stirring until mushrooms are slightly browned and caramelized. Let cool.
Divide the soup into bowls, add a little of the topping, and eat while still steaming hot!
Enjoy!!
No comments:
Post a Comment