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Cream of Mushroom Soup

2/19/2014

7 Comments

 
    I used to eat cream of mushroom soup a lot back in the day. 
    Then (whenever it was) I started trying to eat less soup in a can, I just sort of forgot about this soup. So sad. 
    But, I started thinking about it again recently, and having had such good luck making my other soups with a cauliflower base (faux-tato soup, & roasted red pepper soup) I suddenly realized I could have been eating cream of mushroom soup all this time! What wasted time! 
Picture
Cream of Mushroom Soup

Ingredients: 

  • 1 head of cauliflower, cut into chunks
  • 2 heads of garlic, tops cut off, skins on
  • 1 large onion, quartered
  • Olive oil (as much as needed/desired)
  • Salt & pepper
  • 2-4 tbsp butter or ghee
  • 2- 8 oz (227g) packs of mushrooms, or 16oz loose, sliced (or diced, if you prefer smaller pieces of mushroom in your soup)
  • 1 tbsp Rosemary (optional, but ya really should)  : ) 
  • 8 cups stock (broth) -I used beef

Method:
  1. Preheat oven to 375 degrees F
  2. Place the cauliflower into a baking dish, add the onion, and the garlic (cut side up)
  3. Drizzle with olive oil, and sprinkle with salt and pepper. 
  4. Roast for 45-50 minutes, until cauliflower is tender, and garlic is starting to bulge from it's skin *See the note below if you don't want to roast*
  5. Meanwhile, in the pot you want your soup to end up in, over medium heat add the butter, and add mushrooms. Sauté until they start to get some colour & are getting fragrant. Remove from heat until you are ready. 
  6. Once the cauliflower, onions and garlic are finished roasting, let them cool for 10 minutes, then add them to a blender (or food processor), and add small amounts of broth and puree the whole lot. I used about 4 cups to properly puree the cauliflower mix. If you have an immersion blender, put them into a deep bowl (or another pot), and puree. 
  7. Add the cauliflower puree to the pot with the sautéed mushrooms, and add remaining broth little bits at a time until you have a consistency you want. I wanted mine thinner, so I used the full 8 cups, but 6 or 7 cups would be good too, and would make a thicker soup. 
  8. Warm back up, and enjoy, seriously, I mean it-enjoy! :)  
 
*You can also steam the cauliflower if you want. Simply place in a pot, add enough water to cover half way, and bring to a boil over medium heat. Turn it down, and let it simmer 5-7 minutes, until the cauliflower is tender. Add the onion and garlic to the mushrooms to sauté. 
Picture
 
​    We've been enjoying a lot of soup with this fantastically cold, snowy, wintry weather! I'm fairly sick of shovelling our driveway, but I am not sick of soup! 

   I used the leftovers to make a meat & potato casserole with potatoes, meat, cheese, and this soup, which is so tasty, simple to make, and really customizable! 
7 Comments
Sarah
2/18/2014 09:10:47 pm

That looks delicious!!!

Reply
Shirley
9/5/2015 03:03:39 pm

This looks really good. I've been trying to go low carb, and this looks like a nice alternative to canned soup. Does this soup have a "cauliflower taste" to it? Have you made it both ways, i.e., by roasting the cauliflower and by steaming it? Does roasting the cauliflower give the soup more flavor?

Reply
Amy-Lyn Van Londersele
9/7/2015 08:00:28 pm

Hi there!
I don't find this has a cauliflower taste at all, and I'm sensitive to that taste of cauliflower (I don't even enjoy eating roasted cauliflower on its own) so I'd be honest about it!
I have tried both roasting and steaming, but I prefer roasting (because I'm already doing the garlic and onions anyway).
I hope you get a chance to try this recipe!

Reply
Kelly Snow
11/8/2017 07:37:51 am

Does this freeze well?

Reply
Amy-Lyn
11/8/2017 06:35:01 pm

It does freeze fairly well.

Reply
Wilder Chairs
6/8/2019 11:17:21 am

I'm supposed to eat gluten free, so this recipe looks fantastic, but I'm also not supposed to have cauliflower. Actually I'm not supposed to have mushrooms either but I'll make an exception. My question is, do you think it's possible to thicken the broth with corn starch instead of cauliflower? I'm sure it will affect its flavor a lot, but might be preferable for me.

Thanks for the recipe!

Reply
Amy-Lyn
6/8/2019 12:08:06 pm

Hi there!
So, I would NOT recommend using corn starch to thicken the soup. That will create a gloppy consistency. Imagine too thick gravy consistency. Bleh! Instead, I would try using sour cream or greek yogurt, or a can of full-fat coconut milk (it won't taste like coconuts). I would adjust the amount of broth used if adding the can of coconut milk. Thanks for stopping by, and I hope you get a chance to try some of my other gluten free recipes!

Reply



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