Tuesday, 18 March 2014

Creamy Mushroom Soup


You know those days when you just feel like a light dinner but really feel like you've done salad to death? I was having one of those yesterday! I had bought a whole bunch of mushrooms with the last lot of groceries - kind of having mushroom cravings at the moment…maybe my body is needing some Vitamin B or D? Anyway, I decided to make a mushroom soup - and it was really good! I've never made mushroom soup before (to be honest I haven't made many soups at all) so I wasn't sure what was going to happen, but one of my favorite flavor combinations is mushrooms with thyme (or rosemary) so I figured that by basing the soup around that combo there was little chance of it going wrong.

I topped the soup with steamed broccoli 'croutons' just as a way of sneaking in a few greens. The creaminess comes from the addition of a little coconut milk and a handful of fresh thyme really gave a yummy herbiness to the end product. 


Mushroom soup is not beautiful - it's very hard to make a bowl of brown runny liquid look appealing!!! I

Creamy Mushroom Soup

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

Ingredients:
250g mushrooms of your choice (I used swiss browns, but have a play around - there are loads of different delicious varieties out there!)
1 onion, sliced
4 cloves garlic, chopped
2 cups chicken or vegetable stock
1 tbsp fresh thyme, stalks removed
2 tbsp coconut oil
1/4 cup coconut cream (or 1/2 cup coconut milk)
2 tbsp tapioca starch (optional, just add it if you prefer a thicker soup)
salt and peper to taste

Directions:
1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic and mushrooms to the pan and sauté until softened (you may like to add a little of the stock at this stage if the veges stick the bottom of the pan
2. Add the rest of the stock and the thyme. Simmer for about 10-15 minutes until the mushrooms and onions are tender and there is a delicious aroma coming from the pan. 
3. Remove from heat, and add the coconut cream (or milk) and the tapioca (if you are using). Mix well to combine all ingredients. Try not to add the coconut cream until the end as although the flavor will still be fine, it can split if it cooks too long. Season with salt and pepper to taste.
4. Using either a stick blender or standard blender, blend the soup until it reaches the consistency you prefer (some may like it really smooth and creamy, where others may prefer a more chunky texture). 
5. Top with small broccoli pieces (or maybe some wilted spinach or crispy kale chips), a crack of black pepper, and an extra swirl of coconut milk.

Enjoy!

x