Are you a mushroom freak like me? How would you like to make an easy peasy Creamy Mushroom Soup From Scratch?
It does not matter to me if it is summer, fall, winter or spring. Soup is GOOD food anytime of the year.
Creamy, filling, nourishing soup cooking on the stove wafts throughout the house, calling the family to the table.
What kind of mushrooms should you use? There is no hard and fast rule to this recipe – make it your own if you wish. I used a combination of cremini and homegrown oyster mushrooms because it is what I had in the house. Use what you got!
This recipe can be adapted to ANY food plan.
Paleo – take out the cornstarch – use just coconut cream powder
Vegan – use more organic coconut cream powder and no dairy
Low Fat – use skim milk or NO milk at all, no butter just a bit of olive oil
Mushrooms are high in protein and fiber and have nearly all the essential amino acids that meat contains. They are low in calories and can be incorporated into any dish – seriously, even chocolate!
Check out this amazing article on Mushroom Appreciation for more nutritional value info.
Now for your recipe!
Creamy Mushroom Soup
Start with chopping all of the onions and mushrooms.
Make your own broth if desired by filling a pot with veggie scraps, organic onion skins(they help the broth to become brown), mushroom stems and any of your favorite herbs and spices. I make a soup stock powder with dried mushrooms, herbs and nutritional yeast that I add a good spoonful to broth. Cover veggies with water, bring to boil, cover and turn heat to a good simmer. Cook for 20-30 minutes or even longer. Strain and use in this recipe or freeze for later. You need about 4 cups of broth.
If you don’t want to make your own, use your favorite store bought broth.
Now cook those shrooms and onions in some olive oil or butter or combination(my favorite way!) Cook on medium, stirring for about 10 minutes. Turn down heat if pot is getting too hot.
Add broth and mixture of cornstarch with coconut cream powder and milk. Stir well. Let cook on low for 10 more minutes or so.
Enjoy as is or puree with a regular blender or immersion blender.
NOTE: IF you use your regular blender, add only about 1/3rd of the blender full, place lid on and towel over lid. Blend on low, add more soup and blend again. We do this so the heat of the soup does not explode through the top of the blender. Ask me how I know that….:)
Creamy Mushroom Soup
Easy recipe that can be adapted to any diet
- 2 tbsp olive oil or butter or combo
- 1/2 onion diced
- 8 ounces assorted mushrooms chopped
- pinch red pepper flakes
- 1/4 tsp garlic powder
- 1 quart vegetable broth homemade or container
- 1 tbsp cornstarch non gmo
- 1 tbsp coconut cream powder organic
- 1/4 cup milk any type
- salt and pepper to taste
Dice up your onion and chop your mushrooms, set aside. *IF your mushrooms are dirty, wipe with a damp paper towel, do not wash. Mushrooms absorb a lot of water.
In a medium, 2 quart pot, heat oil or butter or combo over medium heat. Add mushrooms and onions to the pot. Add garlic powder and crushed red pepper flakes. Cook, stirring to prevent sticking for about 10 minutes. You may need to turn down heat to medium low.
Meanwhile get broth ready. You can easily make your own by taking veggie scraps, mushroom stems, onion skins(organic!) and cover them with water in a separate pot. Add a good pinch of salt, pepper and your favorite spices or herbs. Bring to boil, cover and simmer for 20-30 minutes for a fast broth. Strain. OR use a quart container of your favorite broth.
In a small bowl mix your cornstarch, coconut milk powder and 1/4 cup of milk until smooth. Set aside.
Add broth to your mushroom mixture. Stir.
SLOWLY add your cornstarch mixture, stirring so there are no lumps. Bring soup up to a simmer, not a boil. Cover slightly and let cook 10 or so more minutes.
Serve as is or you can take an immersion blender and make it completely creamy or pulse just a bit and leave some mushroom pieces. Salt and pepper to taste. Enjoy!