Friday, August 21, 2015

No-Cream of Mushroom Soup

It's hard to make Mushroom Soup look as delicious as it tastes and the combination of the 3 different mushrooms really make this soup stand out.  If you like a richer soup base, you can always substitute some of the broth with a bit of nondairy milk.  Lots of nutrition in this soup,  vitamin C and Fiber from the Cauliflower and vitamin B from the Mushrooms - Enjoy!

No-Cream of Mushroom Soup
Healthy Happy Vegan Kitchen CB by Kathy Patalsky

Roasted Mushrooms
8            ounces baby bella mushrooms, quartered
8            ounces Portobello mushrooms, (2 large) sliced
6            ounces shiitake mushrooms, sliced
2-4        cloves garlic, chopped
2            tablespoons extra-virgin olive oil
1            tablespoon apple cider vinegar
2            sprigs fresh rosemary
              few pinches of sea salt and freshly ground peper

Soup Base

1            medium white cauliflower
3-4         cups mushroom or vegetable broth
4            cloves garlic
              sea salt and freshly ground black pepper

2            tablespoons finely chopped fresh flat-leaf parsley
              splash of nondairy milk  (I used soy creamer that has a bit of sweetness)
              freshly ground pepper

For the roasted Mushrooms:  Preheat the oven to 425 degrees.

Rinse and dry the mushrooms, making sure all the woody stems have been removed.  In a bowl, toss the mushrooms with the garlic, oil, vinegar, rosemary, and salt and pepper.

Lay the mushrooms flat on a baking sheet.  Roast the mushrooms until they begin to soften and caramelize around the edges, about 20 minutes.  They should be moist, yet fully cooked and flavorful to eat on their own.

For the Soup Base:  While the mushrooms are roasting, bring a pot of water to a boil.  Add the cauliflower and cook for 7-10 minutes.  Drain and set the tender cauliflower aside.

In a blender or food processor, or in a saucepan using an immersion blender, combine the cauliflower, about 2 cups of the broth, and the garlic.  Blend on low until the cauliflower is smooth.  Remove the rosemary sprigs from the baking sheet and reserve.  Add 3/4 cup of the roasted mushroom mixture to the blender.  Blend in a few pinches of the reserved roasted rosemary for added flavor.  Continue blending, adding broth until you reach a texture and flavor you like.

Transfer the cauliflower mixture to a large saucepan and bring to a simmer.  Add the pinch of nondairy milk/creamer, salt and pepper to taste and simmer until ready to serve.  Garnish with the left 1/4 cup of mushrooms, parsley and some rosemary from roasting the mushrooms.

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