Meatless Monday — Cream Of Mushroom Soup

Jan, 27, 2014

I think we all have heard of comfort food. It’s a special dish, usually something from our 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 sitting there looking at the countryside and cities passing by while sipping my soup. Today I make my own version of this soup, and when I eat it, it makes me smile.

  •  2 cups white mushrooms, sliced thinCream of mushroom soup
  • 2 Tbsp. canola oil
  • 1 Tbsp. spelt flour
  • 1 cup milk (I used plain almond milk)
  • 2/3 cup cream
  • Bragg’s liquid aminos or Tamari
  • Black pepper to taste
  • 1 Tbsp. dried parsley

Heat 1 Tbsp. of the oil in a frying pan and saute a single layer of mushrooms until browned. Transfer mushrooms from frying pan to a saucepan. Then repeat, adding more oil. Keep doing this until all mushrooms are browned. Sprinkle flour over mushrooms, then combine with milk until there are no lumps. Bring to a boil on medium heat while stirring. Add cream, and reduce to a simmer for 10 minutes on low heat. Add Bragg’s, black pepper and parsley.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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