September 15, 2017
If you’re from Saskatchewan like I am, you know that almost every good dish from that province has mushroom soup in it! The problem is that it’s often a CAN of mushroom soup which is loaded with preservatives to keep it shelf stable for months and years on end – NOT GOOD!
So here is a healthier mushroom soup (also vegan), courtesy of Samantha at Bites of Wellness. Whether you’re from the prairies or not, “winter is coming” (yes, that was an intentional Game of Thrones reference!) and a hot bowl of mushroom soup will soon be a wonderfully comforting thing (unlike the upcoming winter for Jon Snow and his crew!).
Thanks so much to Samantha for sharing this recipe…keep up the great work woman!
Ingredients (for 2 servings)
- 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
- 1 cup almond or cashew milk (unsweetened)
- 1 dried bay leaf
- ½ tbs. liquid aminos (GF) (or soy sauce)
- ½ tsp. salt
- freshly ground pepper
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.
- This soup is amazing the next day as well and can easily be doubled.
- Add cashew cheese, parmesan cheese or enjoy the soup just as it is!