To make this nut-free, use cauliflower for the cream. Use about half of a small head of cauliflower, or about 150 g. Steam it until tender, cool it, and then pulse it in a blender or food processor until creamy.If you like your soups a bit on the salty side, add another 1/2 teaspoon of salt, for a total of 2 teaspoons. You can also start with 1 1/2 teaspoons, and add at the end.I love serving this soup with an extra batch of sautéed mushrooms and broccoli, or use another vegetable that you like.The wine can be removed if you prefer but it adds a great flavor to the soup.
1poundcrimini mushrooms, sliced or chopped
2shallotspeeled and chopped; or use a small sweet onion