Sunday, September 28, 2014

Creamy Mushroom Soup Recipe

It is full-on Autumn here in the North. Which has made for some stunning days...

... and breathtaking nights

Credit: James MacKenzie Photography

I live in the most stunning place in the entire world, bar none.

On the cooler Autumn days I have been craving some warm comfort foods. My former favorite was canned cream of mushroom soup with a grilled cheese sandwich. As much as I reminisce of this comfort meal that I'd have as a young'un, living out in the outskirts of the city, it is not an ideal meal for me anymore. 
It's full of gluten, dairy, and processed yuck.

The ingredients in the soup is chicken broth, mushrooms, butter, dried potatoes, white wine, modified corn starch, onion powder, salt, flavour (barley), modified milk ingredients, dried chives, dried garlic, sugar, spices.

I decided to make an alternative to cream of mushroom soup that was free of dairy and sugar. If I can make a version of my former favorite that is palatable and easy on my gut, it will makes for a cozier Autumn for my belly.

A few failed versions and bland soups later, I finally hit the mark. Creamy, flavourful, and easy to make. Even my Dad was a fan! The secret? A nut based "cream" and lots of delicious herbs!

Creamy Mushroom Soup

  • 1 Tbsp Earth Balance
  • 1 tbsp Olive Oil
  • 1/2 Sweet Onion
  • 1 Carrot
  • 1.5 Celery Stalk
  • 1 Portobello Mushroom
  • 8-10 Brown Mushrooms
  • 2 Oyster Mushrooms
  • 1 Tsp Fresh Parsley
  • 1 Tsp Dried Sage
  • 1 Tsp Dried Thyme 
  • 3/4 cup Dry White Wine (I used Chardonnay)
  • 2 Cups Chicken Broth 
  • 1 Cup Walnuts
  • Hot water
  • Himalayan Sea Salt
  • Pepper
  1. Melt Earth Balance in large soup pot. Add olive oil and chopped onion, carrot, celery. Cook on medium heat until onion is transparent. 
  2. Add chopped mushrooms, cook and stir occasionally for 8-10 minutes.
  3. Add chopped herbs, stir.
  4. Add white wine and cook on medium-high heat until alcohol is mostly cooked off ... will have less of a alcohol smell.
  5. Add chicken broth. Put on low heat and cover for 15 minutes.
  6. Add walnuts to a high-powered blender (like my beloved Vitamix) and enough hot water to cover. Blend until smooth. 
  7. Add soup mixture to blender one ladle at a time, blending until smooth (or leave it chunkier if that's your preference). 
  8. Salt and pepper to taste. 
  9. Enjoy!
I like my soup thick and smooth, so if you prefer a more watery texture, add more broth!

I am very happy with the outcome of this recipe. Although I still have to forgo grilled cheese sandwiches, this is a very delicious alternative to the store-bought soup.I look forward to chowing down on the leftovers for lunch tomorrow, and I am not a fan of leftovers!

1 comment:

  1. I've got mushrooms in the fridge right now that are looking for a home - this soup looks perfect!