Healthy Test Kitchen
No Cream of Mushroom Soup
The trick to this creamy soup is pureeing cauliflower in the base.
Yields: ~4 servings
Ingredients
1 medium cauliflower
1 onion (The recipe didn't call for this, but I think it would be a good addition)
22 oz mushrooms
4 cups broth, preferably mushroom broth
2-4 sprigs of roasted rosemary
salt
pepper
Instructions
1. Saute onion and mushrooms.
2. Steam cauliflower until soft. Add cauliflower and broth to blender. Add three-quarters of mushrooms. Puree. Use remaining mushrooms for garnish.
Inspired by Healthy. Happy. Life.
Note: Don't use corn broth for the stock--that has too strong of a corn flavor.
The more mushrooms, the better.
Note 2: The base of the recipe isn't good. It tasted like cauliflower and you couldn't tastethe mushrooms at all. However, the mushroom topping was great--almost making up for it. You just need ~4x the mushroom topping.
Creamy Mushroom Soup
If you like mushrooms, give this creamy soup a try.
Ingredients
2 pounds mushrooms (mix of button, portobello, shiitake, and others)
1 leek (white and pale green parts)- about 1 cup
1 cup onion
2 tsp fresh thyme
3 tbsp flour
1 cup milk (I used almond milk)
4 cups stock
2 bay leaves
Instructions
1. Saute mushrooms (except 1 cup reserved for later). Add leeks, onion, and half of thyme. Cook.
2. Add flour. Slowly whisk in milk, followed by the stock.
3. Add bay leaves. Bring to a boil. Simmer until thickened (~10 minutes).
4. Discard bay leaves. Blend.
5. Saute reserved mushrooms with remaining time. Top as garnish.
Inspired by The Food Lab
Note: There wasn't much of the reserved mushroom garnish. If using, you might want to quadruple it. I tried eating this soup before pureeing, but it is much better afterwards.