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Glutenfree and vegan cream of mushroom soup
4 from 6 votes

Glutenfree and vegan cream of mushroom soup

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. Soak the cashews in plenty of water for at least 4 hours (this is not added into the time needed).
  2. Cut the onion into thin half slices. Bake in the non stick pan. For Medical Medium preferably with just some drops of water.
  3. Add the onions to the soup pan.
  4. Cut the mushrooms just a little thicker than what you prefer when eating them. They will shrink a bit.
  5. Bake them in the non-stick pan. For Medical Medium preferably again with just some water.
  6. In the meantime: drain the cashew nuts. Add them to the cup of your immersion blender with two cups of water.
  7. Add the kombu, mushroom powder, spices and herbs. Mix several minutes into a creamy sauce.
  8. Add the sauce to the onions. Add the tomato passata and the broth. Turn on the heat and bring it to a soft boil.
  9. 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.
  10. Add the paste to the soup. Immediately blend with the immersion blender.
  11. Taste. Add salt if you feel it's necessary. But for Medical Medium try to keep it low.
  12. Add the mushrooms to the soup. Add the liquid as well or save to use as garnish.
  13. Pour into two plates. Garnish with some fresh herbs. Drizzle some coconut amino's or the mushroom 'juice' on top.

Nutrition Information

Calories 461kcal (23%)

Nutrition Facts

Serving: 2 large bowls

Amount Per Serving

Calories 461

% Daily Value*

Calories 461kcal 23%

* Percent Daily Values are based on a 2,000 calorie diet.