Growing up, you couldn’t pay me enough to eat anything that I knew had mushrooms in it. Seriously.
I didn’t even like the way that they smelled. If you are the same way when it comes to mushrooms today, please read on. You’ll be glad to discover that they aren’t detestable like I’ve always assumed.
This soup may even bring you around to, well, love them!
Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium. They provide so many important nutrients including selenium, potassium, riboflavin, niacin and vitamin D.
Mushrooms are the leading source of the essential antioxidant selenium in the produce aisle. Antioxidants, like selenium, protect body cells from damage that might lead to chronic diseases. They help to strengthen the immune system, as well2. In addition, mushrooms provide ergothioneine, a naturally occurring antioxidant that may help protect the body’s cells. – See more at: http://mushroominfo.com/benefits/#sthash.nCCmONw6.dpuf
I’ve used this soup to create so many other healthy dishes since changing to a Non-Dairy diet. It can blend with so many other flavors in soups and casseroles, be used as a savory gravy over roasted vegetables or combined with pasta or rice as a main dish. Keep some on hand in the freezer for quick and nutritious meals just as you would the more expensive canned versions.
I bet you’ll come around to mushroom love as I have ♥
A little freshly cut Thyme will bring an extra earthy touch to your soup. It’s easy to grow and so fragrant and fresh.
- 1 lbs. fresh Mushrooms, rinsed gently
- 2 cups roasted Cauliflower (see directions below)
- 1 - 2 Tbs. BBQ rub of choice
- 3 Tbs. Olive Oil
- 1 1/2 cups Nut Milk Creamer ( I used Coconut - unsweetened)
- 1 quart vegetable stock - adjust amount for desired creaminess when soup is done
- 1/4 cup Fresh Thyme leaves or 2 Tbs. dried
- 1 Tbs. Black Pepper
- 1 tsp Sea Salt
- 1 Garlic Clove minced or 1 tsp. Garlic Powder
- Pinch of Nutmeg (optional)
- Wash & chop 1 small head of Cauliflower, stems included. Drizzle with 2 - 3 tsp. of Olive Oil. Sprinkle your oil coated cauliflower with seasoning ( I used a favorite BBQ rub blend) Rub the seasoning onto the pieces to coat. Place the seasoned pieces in a foil pouch and seal. Bake at 400 for 30 minutes. Transfer cooked Cauliflower to a blender. Add in the nut creamer and blend until completely smooth / about 1 minutes. Transfer the creamed mixture to a stock pot.
- Blend mushrooms and vegetable stock in the blender until smooth. Add the mushroom blend in with the creamed cauliflower and heat to a boil. Reduce to a low simmer and add in all other ingredients.
- Adjust the texture adding small amounts of water if needed. Cook on low for 30 minutes, covered.
- Serve with crusty bread and garnish with a little fresh thyme and more black pepper.
- Makes about 2 1/2 quarts of soup. The salt amounts in the recipe are minimal so that the soup can be used in other recipes as a base. If you're using this as a simple (delectable) soup alone, you should adjust the salt amount to your own taste.
Have a wonderful week. I’ll be enjoying the crisp autumn air and working on a buckwheat porridge dish for you by week’s end.
More from my site
- Emily’s Breakfast Berry Smoothie with Cacao Drizzle and Chia Pudding – ‘Breakfast In Bed-Fest’ entry #10
- Virtual Vegan Linky Potluck #15