Tag Archives: 21DSD

No-Cream of Mushroom Soup

1 May
No-Cream of Mushroom Soup
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Ingredients:
1 medium White Cauliflower, steamed/drained
16 ounces Baby Bella Mushrooms, quartered
6 ounces Shiitake mushrooms, sliced
Sea Salt and Pepper (to taste)
2-4 sprigs of Rosemary
2 Tbsp extra virgin olive oil
1-2 Tbsp apple cider vinegar
4 cups Chicken Broth
Procedure:
1. Preheat oven to 425 degrees.
2. Rinse and dry your prepped mushrooms. Toss the mushrooms with the oil, vinegar, rosemary and salt and pepper.
3. Place mushrooms on a flat baking sheet. Roast at 425 degrees for about twenty minutes – or until they begin to caramelize around the edges. After roasting, they should still be moist, yet fully cooked and flavorful to eat on their own.
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4. While mushrooms are roasting, steam the cauliflower. Drain the water, place tender cauliflower in a medium soup pot. (You should be able to break the cauliflower with a fork after steaming.)
5. Add 2 cups of Chicken Broth to your soup pot and use a hand blender to blend. Blend until the cauliflower is smooth.
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Add in about half of the mushrooms. Blend. Add more of the mushrooms into the soup and remaining broth. Add in more Sea Salt and pepper if needed.
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7.Serve -Garnish: fresh flat leaf parsley or rosemary and some reserved mushrooms if you want, and with your favorite sandwich! I have always loved Mushroom soup coupled with a Tuna Fish Sandwich. One of my comfort foods since I was a little girl.
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