Cream of Mushroom Soup
One of my favorite soups is Cream of Mushroom soup. I discovered with plants based diets that you can find "cream" from a unexpected source..... CAULIFLOWER. I wasn't a big fan of cauliflower until I discovered how to use this for grilling and create a substitute for other foods. Like STEAK... This Cauliflower Steak will be featured in a future blog. Also, I have to admit I also discovered great substitutes for Cream.... Coconut Cream... which I use a bit here.
The recipe will serve at least eight(8).
What you'll need-
3 tablespoons- Extra Virgin Olive Oil
2 pounds of mushrooms, cut into slices
1 teaspoons of fresh thyme (use more if you want more flavor)
1 lemon (zest only)
1 yellow onion (diced)
2 cloves of garlic (minced)
2 celery stalks (diced) feel free to add extra
1 large head of cauliflower, remove leaves and chop the entire head
1 1/2 teaspoon of iodized salt ( you may add more depending on your taste)
1/2 teaspoon of black pepper (you may add more depending on your taste)
1/2 teaspoon of onion powder
1 teaspoon of dijon mustard ( I use Sierra Nevada Pale Ale mustard)
4 cups of Vegetable Broth
1 cup of unsweetened coconut cream
What to Do.
1. In a large soup pot, heat 3 tablespoons of olive um heat. Add the mushrooms and swirl the mushrooms until they become golden brown a tender, then add thyme and lemon zest and cook an additional 2 minutes. You should detect a bit of fragrance.
2. separate about 1/2 of the mushrooms aside and leave the rest in the pot. add another tablespoon of olive oil, with the onion, garlic and celery and cook until the onion and celery are tender.
3. Add the cauliflower to the pot with salt, pepper, onion powder and mustard.
4. Sauté until fragrant then add broth. Cook until the cauliflower is tender (about 6-8 minutes).
5. Transfer to blender and puree. When soup is smooth, add the mushrooms that you set aside and add coconut cream. Stir to combine, and serve.
6. There is plenty for left overs. When you prepare left overs, add a 1/2 cup of vegetable broth, stir and heat in microwave.
The recipe will serve at least eight(8).
What you'll need-
3 tablespoons- Extra Virgin Olive Oil
2 pounds of mushrooms, cut into slices
1 teaspoons of fresh thyme (use more if you want more flavor)
1 lemon (zest only)
1 yellow onion (diced)
2 cloves of garlic (minced)
2 celery stalks (diced) feel free to add extra
1 large head of cauliflower, remove leaves and chop the entire head
1 1/2 teaspoon of iodized salt ( you may add more depending on your taste)
1/2 teaspoon of black pepper (you may add more depending on your taste)
1/2 teaspoon of onion powder
1 teaspoon of dijon mustard ( I use Sierra Nevada Pale Ale mustard)
4 cups of Vegetable Broth
1 cup of unsweetened coconut cream
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| Cream of Mushroom Soup |
What to Do.
1. In a large soup pot, heat 3 tablespoons of olive um heat. Add the mushrooms and swirl the mushrooms until they become golden brown a tender, then add thyme and lemon zest and cook an additional 2 minutes. You should detect a bit of fragrance.
2. separate about 1/2 of the mushrooms aside and leave the rest in the pot. add another tablespoon of olive oil, with the onion, garlic and celery and cook until the onion and celery are tender.
3. Add the cauliflower to the pot with salt, pepper, onion powder and mustard.
4. Sauté until fragrant then add broth. Cook until the cauliflower is tender (about 6-8 minutes).
5. Transfer to blender and puree. When soup is smooth, add the mushrooms that you set aside and add coconut cream. Stir to combine, and serve.
6. There is plenty for left overs. When you prepare left overs, add a 1/2 cup of vegetable broth, stir and heat in microwave.
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