Glutenfree and vegan cream of mushroom soup

Name: Glutenfree and vegan cream of mushroom soup
Cook time: 20 min
Total time: 20 min
Yield: 2 large bowls
Ingredients: 4 4 to 5 cups chestnut mushrooms; 1 1 tbsp Coconut aminos; 1½ 1½ tbsp arrowroot; ¾ ¾ cup cashew nuts; celtic sea salt; NO NO cayenne pepper; 1 1 cup MM healing broth; extra virgin olive oil; NO NO tomato passata; 1 1 cup water; ¼ ¼ cup tomato passata; 1½ 1½ tbsp Potato Starch; 2 2 tablespoons kombu flakes; 2 2 tablespoons mushroom powder; 2 2 tsp paprika powder; ½ ½ to 1 teaspoon cayenne or chili pepper; 1 1 tsp dried oregano; 1 1 tsp dried thyme; 1 1 tsp dried rosemary; 1 1 tsp dried sage; ¼ ¼ tsp black pepper

User Reviews

4.0

6 reviews

Good

Cook Time
mins
Total Time
20 mins
Servings
2 large bowls
Calories
461 kcal
Course
Soup
Cuisine
European, French

Glutenfree and vegan cream of mushroom soup

Iris Warren

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A twist on the classic French cream of mushroom soup, designed to be glutenfree and dairyfree. Equally suited for a vegan, paleo or Medical Medium diet! This recipe swaps traditional roux for potato starch (or arrowroot). The base is a velvety vegan cream, crafted from soaked cashews.

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Ingredients

Servings

4 4 to 5 cups chestnut mushrooms (450 grams)
1 1 tbsp Coconut aminos
1½ 1½ tbsp arrowroot NO potato starch
¾ ¾ cup cashew nuts after measuring soaked for at least 4 hours in plenty of water (100 grams)
celtic sea salt to taste
NO NO cayenne pepper or paprika powder (not strict paleo)
1 1 cup MM healing broth or vegetable broth
extra virgin olive oil for baking
NO NO tomato passata just leave out (not strict paleo)
1 1 cup water
¼ ¼ cup tomato passata
1½ 1½ tbsp Potato Starch
2 2 tablespoons kombu flakes
2 2 tablespoons mushroom powder
2 2 tsp paprika powder
½ ½ to 1 teaspoon cayenne or chili pepper
1 1 tsp dried oregano
1 1 tsp dried thyme
1 1 tsp dried rosemary
1 1 tsp dried sage
¼ ¼ tsp black pepper

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Instructions

Soak the cashews in plenty of water for at least 4 hours (this is not added into the time needed).
Cut the onion into thin half slices. Bake in the non stick pan. For Medical Medium preferably with just some drops of water.
Add the onions to the soup pan.
Cut the mushrooms just a little thicker than what you prefer when eating them. They will shrink a bit.
Bake them in the non-stick pan. For Medical Medium preferably again with just some water.
In the meantime: drain the cashew nuts. Add them to the cup of your immersion blender with two cups of water.
Add the kombu, mushroom powder, spices and herbs. Mix several minutes into a creamy sauce.
Add the sauce to the onions. Add the tomato passata and the broth. Turn on the heat and bring it to a soft boil.
Put the starch (potato or arrowroot) in a small bowl. Add a few tablespoons of the soup. Mix into a thick paste. Be sure no lumbs remain.
Add the paste to the soup. Immediately blend with the immersion blender.
Taste. Add salt if you feel it's necessary. But for Medical Medium try to keep it low.
Add the mushrooms to the soup. Add the liquid as well or save to use as garnish.
Pour into two plates. Garnish with some fresh herbs. Drizzle some coconut amino's or the mushroom 'juice' on top.