Creamy Mushroom Soup

Mushroom SoupI normally make clear soups with a lot of spices and herbs. Though I sometimes get a craving for a creamy rich soup with earthy mushrooms. Don’t get me wrong I do not want any butter or cream in my soup to make me feel heavy. I’m talking about the meatiness of the mushrooms which can satisfy my cravings and fill me up. Their robust texture and flavour is great for vegetarian dishes. Not only that, they are an excellent source of iron, selenium, potassium, phosphorus, riboflavin, copper, and zinc. This soup goes well with herbs like rosemary, thyme or parsley, even better if you can get a hold of fresh ones. Have some soup and stay warm everyone x


200g mushrooms chopped finely
1 cup of cauliflower chopped finely
1 potato
1 onion
1 tsp of minced garlic
1 tbsp of coconut oil
1/2 tsp of Dijon mustard
1/2 tsp of ground nutmeg
1 tsp of rice flour
1 cup of water or vegetable stock
1 cup of milk of your choice
salt and pepper to taste
tarragon for garnish

Heat coconut oil in a pot over medium heat. Add chopped onion and minced garlic until fragrant and soft. Add potato, cauliflower and mushrooms in and stir through for about 10 minutes until brown. Season. Add Dijon mustard, ground nutmeg, rice flour. Stir well. Then add water or stock with milk and simmer on low heat for 5-10 minutes. Ladle the soup into a serving bowl and garnish with a dash of milk and chopped tarragon.

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