Tag Archives: 21DSD

No-Cream of Mushroom Soup

1 May
No-Cream of Mushroom Soup
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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
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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