Cream Of Mushroom Soup
I think we all have heard of comfort food. It’s a particular dish, usually something from childhood, that makes us feel good. I find it fascinating how food can bring back good memories. My comfort food is cream of mushroom soup. When I was a little girl and traveled with my mom by train to see my grandfather, we used to eat lunch in the train’s restaurant. They served a cream of mushroom soup that I thought was heaven. I loved watching the countryside and cities passing by while sipping my soup. Today, I made my own version of this soup, which made me smile when I ate it.
Mushrooms are a flavorful, nutritious food that are packed with nutrients like selenium, vitamin B6, Riboflavin, niacin, potassium and zink.
Recipe:
- 2 cups mushrooms of your choice, sliced thin(I used oyster mushrooms)
- 2 Tbsp. olive oil
- 1 Tbsp. spelt flour
- 1 cup milk (I used plain almond milk)
- 2/3 cup full-fat coconut milk
- Bragg’s liquid aminos or Tamari
- Black pepper to taste
- 1 Tbsp. dried parsley
Method:
Heat 1 Tbsp of the oil in a frying pan and saute a single layer of mushrooms until browned. Transfer the mushrooms to a saucepan. Then, repeat, adding more oil. Keep doing this until all the mushrooms are browned. Sprinkle flour over the mushrooms, then combine with milk until there are no lumps. Bring to a boil on medium heat while stirring. Add coconut milk and let the soup simmer for 20 minutes on low heat. Blend 1/3 of the soup and return to the remaining of the soup and blend. Add Bragg’s, black pepper, and parsley.
For more mushroom recipes check out my shiitake mushroom taco and vodka pasta sauce recipe
