Creamy Mushroom Soup

This soup has everything that makes cream of mushroom soup absolutely delicious…

Thick, creamy texture

Rich, robust flavors

Small surprises of roasted mushroom (and sauteed onion) in every bite

And on top of being a perfect mushroom soup, it’s healthy. It’s low in fat, calories, and sodium, and it’s high in great nutrients like Vitamin C and D, potassium, and calcium.

I also made some Quick Bread (recipe below) and my “boursin” cheese spread to pair with this healthy soup.

Last week my husband tried making a mashed potato dish using cauliflower in place of potatoes. We’ve had this before and it tastes very much like mashed potatoes, but isn’t starchy, so it’s much easier to digest. The cauliflower was a bit too watery, and the mash ended up with a similar consistency to a heavy soup. I thought to myself, “ok, sometime I’ll have to try making a soup using cauliflower as my base instead of liquid and flour.”

Then, I happened to be looking on one of my favorite blogger’s site, and came across her mushroom soup for which she used cauliflower! I was inspired to make my own mushroom soup, and so I did. And it turned out to be quite delicious! I decided to put aside some mushrooms and onions to mix into the soup after it had all been blended. I love the texture.

And might I add that this soup is the perfect meal for the delightfully cold weather we are having in California this weekend. Today it rained! Hooray!

Sauteed mushrooms and steamed cauliflower

See my DIY trivet/pot holder made from wine corks. Perfect for hot simmering soup…

Soup with the bay leaf afloat

Set a warm holiday ambience with some simple, homemade Wine Bottle Candle Holders:

Creamy Mushroom Soup
1 head of Cauliflower, boiled (about 4-5 cups)
2 1/2 cups Water
16 oz cremini mushrooms, cut
1 1/2 c Onion, chopped (about one onion)
1 tsp Oregano
1/2 tsp Rosemary
1/2 tsp Sage
1 tsp Paprika
pinch of Thyme
1/2 tsp Sea Salt
1/4 tsp Pepper

Directions:
Grill mushrooms and onions separately over medium heat in a skillet with light oil. After vegetables are grilled, put aside 1/2 cup of Onions and 1 cup of Mushrooms.
Steam or boil cauliflower until very tender.
Strain water from cauliflower and place in a food processor or high-speed blender (I use my Vitamix).
Add remaining onions (about 1 cup), mushrooms (about 2 cups), liquid, and spices.
Blend until completely smooth.

Pour the soup into a pot. Mix in the grilled onions and mushroom that was previously put aside (I chop my mushrooms into small bits before putting them into the soup).
*Hint: Leave the soup in the pot over low heat for an hour or so to let the flavors release and blend. Add a bay leaf to the soup for an extra heap of delicious, robust flavor.

Quick Bread (40 minutes)

1 c Oats

1 c Whole Wheat Flour

2 tsp Baking Powder

1/2 tsp Sea Salt

optional: 1/2 tsp garlic powder

—-

1 1/2 Tbsp sweetener (maple syrup or agave)

1 Tbsp Oil

1 c unsweetened nut milk (I used coconut milk)

Directions:

Preheat oven to 400º F.

In a food processor, blender, or coffee grinder, grind the oats until they reach a flour consistency.

In a large bowl, mix the dry ingredients.

In a separate bowl, mix the liquids.

Combine both mixtures until you have a soft dough.

Depending on your desired shape of the bread, you can either place the dough in a lightly greased loaf pan or form it into a ball and place onto a greased baking sheet.

Bake for 30 minutes or until golden brown.

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