I love the earthy flavor of cooked mushrooms. Roasted, sautéed, grilled. They all lead to tasty goodness.
Here's another way to harness the flavor and love of mushrooms-cream of mushroom soup. This version is dairy-free, however you can replace the cashew cream with yogurt or heavy cream if you're good with dairy.
I use either cashew cream or cauliflower for the creamy base. The flavor is equally good in both, but for a slightly richer texture, use cashew cream. If you can't eat nuts, then go with cauliflower.
For mushroom choice, I use crimini mushrooms most often, and they're a good base if you want to mix in a few other varieties. Most mushrooms you'll buy in store are the same variety (crimini, white, Portobello). The difference between each of them is their age: the younger mushrooms are lighter and the more mature mushrooms are darker. If you're using wild mushrooms that you've foraged, I'm seriously jealous and this recipe works with any of those amazing mushrooms you found in the wild (that are not poisonous).
And lately, I don't blend it unless I'm using it in another recipe that calls for cream of mushroom soup. So you can forgo the blending, or blend part of it so you have a thicker soup with a mix of mushrooms and shallots (or onions).
Cream of Mushroom Soup {dairy-free}
Ingredients
- 3 tablespoons olive oil
- 1 pound crimini mushrooms, sliced or chopped
- 2 shallots peeled and chopped; or use a small sweet onion
- 2 garlic cloves peeled and chopped
- 3 cups vegetable broth or water
- 3 tablespoons dry white wine optional
- 1 ½ teaspoons salt
- ½ teaspoon dried thyme or tarragon, optional
- 1 cup cashew cream cheese or cashew cream if you prefer it less tangy; recipes below
Instructions
- Place a large stockpot on medium heat and add olive oil, mushrooms, shallots, and garlic.3 tablespoons olive oil, 1 pound crimini mushrooms, sliced or chopped, 2 shallots, 2 garlic cloves
- Sauté the mixture for 10 minutes or until the moisture from the mushrooms is mostly cooked off. Toss in a pinch or two of salt.
- Add the vegetable broth, wine, the rest of the salt, and thyme. Simmer for 5 to 10 minutes, turn the heat off, and add the cashews cream.3 cups vegetable broth, 3 tablespoons dry white wine, 1 ½ teaspoons salt, ½ teaspoon dried thyme, 1 cup cashew cream cheese
- Let the soup cool for a few minutes if you're going to blend it partially or fully. If you want to blend all of it, let it cool enough so it's not too hot to handle and blend in batches.
- Serve hot. Store leftovers in the refrigerator for a few days or freeze for a few months.
Nutrition
Cashew Cream Cheese
Equipment
- High speed blender
Ingredients
- 1 cup raw cashews, soaked in hot water for 10 minutes or room temperature water overnight
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ⅓ cup water, plus more as needed
Instructions
- Add the cashews, lemon juice, and salt to a food processor. Add about ¼ cup of water and blend until smooth. Add more water in small amounts until you have the desired consistency.
- Use a spatula to scrape down the sides in between processing. If you prefer the cheese a bit thinner, add water gradually until it's at the thickness you prefer.
- Store in the refrigerator for a week or so.
Nutrition
Cashew Cream
Ingredients
- 1 cup raw cashews
- 3 cups hot water
Instructions
- Soak the cashews in 3 cups of hot water for 20 minutes.
- Drain the cashews, saving 1 cup of the water.
- Process or blend the cashews with 1 cup of the reserve water until creamy.
Vickie says
Can you use dripped SCD yogurt in place of the cashew cream?
Erica says
Hi Vickie. Yes, absolutely!
Pam says
I absolutely love your mushroom soup! I wanted to make an old favorite chicken dish which I used to make with canned soup. So this was a labor of love to make the soup first and then use it in the chicken dish...it was a favorite comfort food and now it can be again...MANY thanks for your genius!
Jen says
I made this soup this morning - it’s so tasty! I also made your zucchini bread and I’m so impressed with both I’ve ordered your book! I’m Coeliac and Keto (Keto because I have CFS) and I just get along so well with your recipes, I love them and I’m so looking forward to receiving your book. Thank you for helping me to eat well and not be poorly xx
Erica says
Thank you! All my books are low carb and perfect for keto which is why it was easy for my publisher to talk me into writing a keto book :). It's also easy to convert my SCD baked goods to keto baked goods, and that's what the book helps people do.
Susan Berman says
Mushroom soup is absolutely fantastic! So tasty. Made it with frozen cauliflower. Will definetly make this again and again all winter long. Enjoying every recipe of yours that I’ve tried. Thank you so much. I’m an SCD person.
Erica says
Yay! So good to hear. Best wishes 🙂
Julia Pace says
How much hot water do you soak the cashews in?
Erica says
3 cups 🙂