Awhile back, I was told by an allergist that I was allergic to mushrooms…which would also mean mushroom soup, obviously. It was a depressing day, but I think my love of these delicious fun-guys, especially the oyster and shiitake variety, has suffocated the sensitivity. Thank God.
I came home to this amazing soup yesterday, and a husband very proud of his efforts. The overuse of the word amazing is not lost on me, but when I tasted this delicious, creamy, blended soup, its full body and flavour made me feel nothing short of amazed.
Here’s the recipe:
1-2 tsp of coconut oil
3 cloves of garlic
2 carrots (chopped)
5 baby gold potatoes
1 1/2 cup cauliflower
2 cups water
2 cups unsweetened coconut milk
2 cups of shitake mushrooms
1 cup of white mushrooms
1 tbsp of balsamic vinegar
1 tsp of thyme
1 tbsp of unsalted organic butter (can easily be replaced with coconut oil to make it vegan)
salt and pepper to taste
In a medium sized pot on low/medium heat, place the diced onions and garlic in with the balsamic vinegar and some coconut oil. Once the onions begin to look transparent, add the diced carrots, potatoes, cauliflower and water. Season with thyme, salt and pepper and cover over a low heat for 20-25 minutes. Add the mushrooms and recover, letting it cook for another 20-25 minutes.
Remove the stock from the stove top and pour all of the ingredients into a large blender. Add two cups of unsweetened coconut milk and blend on high until the consistency of the soup is smooth and free of any chunks. Add salt and pepper while blending and taste often.
Once the consistency desired is met, transfer the soup back into the pot and stir in the butter. Let it sit on low heat for another 10 minutes and then serve.
Thank you to Kevin Boyle for the above recipe, and for making delicious food while I spend all day learning about it.