DELICIOUS MUSHROOM SOUP RECIPES
This mushroom soup is dairy free, low fat and features a creamy consistency with none added cream! Ready in under half-hour , this soup is best than store bought and can really be the simplest mushroom soup you've got ever had. to organize the mushrooms, use a dry towel to ignore any soil/dirt you see.
Don't run mushrooms under water, as they're very porous and can absorb the water, and never really develop their flavor fully. Wait to salt the mushrooms until after they need cooked down for a few time. Adding salt too early can cause the mushrooms to not fully release all their water.
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| DELICIOUS MUSHROOM SOUP RECIPES |
Garlic powder is employed during this recipe because fresh garlic can get a touch overwhelming and burns easily. this manner you get the garlic flavor without fear about it burning. Bay leaves are one among the ways to require a soup to subsequent level, especially soups that don’t have much cooking time. Add one or two bay leaves and allow them to do their magic! Just don’t forget to get rid of them before serving the soup or pureeing it.
To make this cream of mushroom soup, reduce the vegetable broth by half and blend the soup within the blender in batches or using an immersion blender. Once blended, still add more non-dairy milk as required until it reaches your required thickness. If you add an excessive amount of liquid, you'll always add in additional arrowroot powder just remember to dissolve it in water before adding it in so it doesn’t clump.
INGREDIENTS:
- 1 large white onion – diced
- 1 package white button mushrooms – 10 oz sliced
- 1 package baby portobello mushrooms – 10 oz sliced
- 10 stalks fresh thyme – leaves removed
- 1 cup organic vegetable broth
- 1 tbs. tapioca flour – or arrowroot or cornstarch
- 1 cup dairy free milk – unsweetened
- 1 dried bay leaf
- 1/2 tbs. coconut aminos – liquid aminos as an alternative
- 1/2 tsp. salt
- freshly ground pepper
- 1/2 tsp. garlic powder – optional
INSTRUCTIONS:
- In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
- Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
- Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
- You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
- Add the bay leaf, the salt and the liquid aminos to the mushrooms.
- Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
- Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.