I love mushrooms. They have an earthy flavor which is best felt in a bowl of "mushroom"y soup :). They are also in season right now, and so are fresh and cheap. The local farmers market in Portland has different types of wild mushrooms , some of them can cost up to $20/ pound ! You should check it out if you are in Portland. But for this recipe I have used the easily available crimini mushrooms. This soup is creamy and has chunks of mushrooms. The cream does not take over the earthiness of the mushrooms in this soup. So if you like mushrooms, this soup is definitely for you.
I have adopted this recipe from New Season market's Cream of mushroom soup. It is easy to make this soup Vegan , and I have included substitutions for it.
Recipe:
2 cups crimini mushrooms
1 onion diced finely
1 tbsp olive oil or coconut oil
1 tbsp rice flour
2 cups water or vegetable stock
2-3 tbsp cream or coconut cream
pinch of cayenne
salt & pepper to taste
fresh cilantro for garnish.
* Clean mushrooms using a tissue paper. Keep 1/4 cup of the mushrooms aside and chop finely. Slice the rest of the mushrooms.
* In a heavy bottomed vessel add the oil and diced onions and sliced mushrooms. Cover the pan and sweat on low heat for 6-7 minutes.
* Add the rice flour and cook for 1 minute. Make sure there are no lumps.
* Slowly add the water or vegetable stock to the mixture . Then add the cream / coconut cream, cayenne, salt and pepper.
* Cook for 15 minutes. Until everything is combined and the soup looks thickened.
* Remove from flame and using an immersion blender blend the soup. Put it back on the flame again and add the finely chopped mushroom pieces and cook until done.
* Serve with chopped cilantro.
I made this with couscous salad and it was a great combination. I will put up the recipe for Couscous salad tomorrow. Let me know how the soup turned out ! Ciao.
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| New soup bowls have a way of making us drink more soup.. |
Recipe:
2 cups crimini mushrooms
1 onion diced finely
1 tbsp olive oil or coconut oil
1 tbsp rice flour
2 cups water or vegetable stock
2-3 tbsp cream or coconut cream
pinch of cayenne
salt & pepper to taste
fresh cilantro for garnish.
* Clean mushrooms using a tissue paper. Keep 1/4 cup of the mushrooms aside and chop finely. Slice the rest of the mushrooms.
* In a heavy bottomed vessel add the oil and diced onions and sliced mushrooms. Cover the pan and sweat on low heat for 6-7 minutes.
* Add the rice flour and cook for 1 minute. Make sure there are no lumps.
* Slowly add the water or vegetable stock to the mixture . Then add the cream / coconut cream, cayenne, salt and pepper.
* Cook for 15 minutes. Until everything is combined and the soup looks thickened.
* Remove from flame and using an immersion blender blend the soup. Put it back on the flame again and add the finely chopped mushroom pieces and cook until done.
* Serve with chopped cilantro.
I made this with couscous salad and it was a great combination. I will put up the recipe for Couscous salad tomorrow. Let me know how the soup turned out ! Ciao.
 |
| Creamy mushroom soup with couscous salad |
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