Dairy-Free Creamy Mushroom Soup

Now that I have to eat dairy-free, this is a favorite soup that I come back to time and time again. If you don’t tell people they’ll never know it’s dairy-free or that the thickening agent is cauliflower.

I came up with this recipe in my culinary class and a classmate told me it reminded her of Campbell’s cream of mushroom soup. She assured me she meant it as a compliment and I took it as such, meaning the soup was tasty, satisfying, and reminiscent of her childhood.

Enjoy!

Dairy-Free Creamy Mushroom Soup
By: Elizabeth Roberts
Makes: 8-10 Servings

Ingredients:
5 Tbs tea seed oil or olive oil
1 large yellow onion, medium dice
1 shallot, diced
2 cloves garlic, minced
1 lb. mushrooms – oyster, shiitake, cremini – large chop
1 head white cauliflower, trimmed, cut into medium chunks – reserve 1 cup florets, set aside
8-10 cups vegetable stock
2 Tbs fresh marjoram, chopped
2 Tbs fresh oregano, chopped
2 1/4 tsp sea salt
1 lemon, juiced

Directions:
1. Preheat oven to 400 degrees F.
2. In a stock pot, heat 2 Tbs. oil over medium heat. Add onion, shallot and a pinch of salt, saute 5-7 minutes until onion is softened and translucent.
3. Add garlic and mushrooms, stir to combine, saute 5 minutes – if needed, add a touch more oil.
4. Add cauliflower chunks, stock, marjoram, oregano, and 2 tsp. sea salt. Stir to combine, cover, and simmer 1 hour.
5. Take 1 cup of reserved cauliflower and break or cut into small “crouton” sized pieces. In a small bowl, drizzle “croutons” with 2 Tbs. oil and 1/4 tsp. sea salt. Stir to coat all pieces with oil, then transfer to a baking sheet and arrange in an even layer. Roast 20 minutes, stir, roast another 20 minutes or until crisp and browned.
6. Strain soup liquid into a large bowl. Reserve cauliflower/onion/mushroom mixture.
7. To a blender, add half the cauliflower/onion/mushroom mixture and 8 cups of cooking liquid. Cover and blend 2-3 minutes until smooth. If too thick, add more stock 1/2 cup at a time until soup is creamy and velvety in texture. If too thin, add more of the vegetables, blend.
8. Pour soup back into stock pot. Add lemon juice. Taste and adjust flavors.
9. Warm soup through and serve immediately. Top each bowl with a spoonful of the cauliflower “croutons.”

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