Tuesday, March 27, 2012

Paleo "Cream" of Mushroom Soup


We went from record-breaking heat to a bitter, windy freeze here! All I could think about as I walked through Whole Foods this morning was warm, comforting soup. My fingers was so numb I think I was even envisioning swimming in it ;)

It's the boy's birthday, so I knew when he got home from morning kindergarten he wouldn't be keen to hanging out while I cooked up an elaborate pot of goodness. Instead I came up with this recipe, which came together super fast while I was making his lunch too!

The caveman and I both really liked this one; if I revisit it I will likely incorporate some sort of protein to make it a bit more complex and filling. I really have become a little obsessed with using cashews as a dairy-free cream/cheese substitute. Thank you to my vegan classmates for inspiring me to finally try it!


Paleo "Cream" of Mushroom Soup

2 tbs. butter
8 oz. mixed mushrooms (I used baby bells and criminis)
1 small chopped onion
2 minced garlic cloves
splash of white wine
3 cups vegetable or chicken broth
salt & pepper, to taste (I used a good deal of salt)
1 tsp. dried thyme
1 cup raw cashews

If you do not have a high-powered blender, soak cashews for at least one hour until soft. Otherwise, toss them into the blender and process until almost smooth. Gradually add water, up to 3/4 cup, until the mixture becomes creamy. Set aside.


Now melt butter in large pot. Saute mushrooms, garlic and onion until soft. Add splash of wine and cook for another minute or two until liquid is totally evaporated. Add broth and bring to a boil, then lower heat and add seasoning.

Stir in cashew cream. Depending on what texture you want in your soup, use either an immersion blender or pour the soup into separate blender and process. I went the immersion route and stopped before the mushrooms were totally incorporated, since I like to have a little texture in my soup. I also put a few whole sauteed mushroom aside, and stirred them in as well.

For serving I poured a tiny bit of macadamia oil into each of our bowls. If I had more time on my hands, I would have used fresh thyme and garnished with a bit of it on top. Regardless of the presentation, this soup perfectly fit the bill today!

2 comments:

  1. Thank you for this recipe! I've been looking for a sub for "cream of ____" soups, I hadn't thought of cashews.

    Also, baby 'bellas and criminis are the same thing. When I'm buying my mushrooms I just pick out the most mature criminis for the deepest flavor. Hope this saves you some money!

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    Replies
    1. thanks for the feedback Krista! And good to know on the mushrooms. So annoying that WF sells baby bellas, then criminis as well at a higher price. Never thought to consider they were one in the same!

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