While grocery shopping the other day I came across a rack in the produce section of 50% off items, in amongst all the items was a large bag of white mushrooms, and I mean a big bag.
I wasn’t sure what I would do exactly with these mushrooms but as they were still perfectectly edible and at 50% off I could not give them up. Once home I decided that the best thing to do with all those mushrooms would be to make some mushroom soup. Like I said in my last blog entry I love stew, but soup is a close second. Soup is great for this time of the year, and also perfect for freezing for use later on in the year, particularly when you are in a rush and need something quick for a meal. You could also pack it in a thermos and bring it to work or school, or any other outing where a meal might be needed.
I love that you can throw almost anything into soup, from mushrooms to salmon. As long as you have the right proportions then you can’t really go wrong. I am also one of those people who tends not to do measured ingredients when it comes to soups but like to start with a smaller amount and add as I see fit. Variations of mushroom soup has been around for centuries and is still one of the most bought condensed canned soups. The condensed version is often used in other recipes such as casseroles, however the condensed versions need to be thinned out with liquids before consuming and personally I find that these canned versions are nothing compared to home cooked versions.
I decided to make a creamy mushroom soup with caramelized onions without actually using cream or other types of dairy, instead I used cashew cream. Cashew cream is very easy to make, just take half a cup of raw unsalted cashews, soak them for several minutes in 1 cup of hot water then blend the cashews and water together until smooth and liquid like and there you have it, a great alternative to conventional cream. You can use this “cream” in any recipe that calls for a creamier base as it is not overpowering so won’t take away from the other ingredients.
I will be doing more soups and stews for the next couple of months so definitely check back for some other delicious recipes.
- Around 30-40 medium sized white mushrooms, chopped roughly
- 1 Large purple onion, diced
- 3 Cloves garlic, diced
- 1 Tsp coconut oil
- 3 Cups broth ( I used 1 cup vegetable and 2 cups chicken but use whatever you like)
- 1 Cup cashew cream
- Salt and Pepper
- Heat up oil in pan on medium heat, add onions, coat with oil and spread out on pan. Stir occasionally but otherwise leave to cook. About 15 minutes.
- Add garlic to onions and cook for a further 5 minutes. Remove onions and garlic and add to a large pot.
- Turn heat to low-medium and add mushrooms to pot. Sweat the mushrooms for 15 minutes, you will notice that this reduces the size of the mushrooms.
- Add broth and salt and pepper, stir everything together and reduce heat to simmer. Let cook for 30-35 minutes.
- Check to see if mushrooms and broth have become incorporated. At this time blend the soup as much as you like it, I prefer mine smooth but if you like chunky soups take some out now and set aside and then blend and add them back in afterwards.
- Add in cashew cream and mix together. Taste to see if more salt and pepper is needed. Cook on simmer for another 10 minutes.
- Serve immediately or cool down and place in containers to freeze.