*Ingredients *
- *Mushrooms *
- 1 lb mixed mushrooms – cremini / button / baby bella, sliced – brown caps seen
- 2 tbsp extra virgin olive oil – not butter
- 1 small onion or 1 shallot, finely diced
- 2 cloves garlic, minced
- Anti-inflammation creamy broth – light beige soup seen:
- 3 cups low-sodium vegetable broth or mushroom broth
- 1 cup unsweetened cashew milk or light coconut milk
- 1 tbsp almond flour or oat flour – for thickening
- 1 tsp Dijon mustard – optional
- 1/2 tsp turmeric + pinch black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary or Italian herbs
- 1/4 tsp sea salt + 1/4 tsp black pepper – adjust to taste
- 1 tbsp nutritional yeast – for savory note without cheese
- Finish:
- 1 tbsp fresh parsley, chopped – green specks seen
- 1 tsp lemon juice or apple cider vinegar
- 1 tsp extra virgin olive oil drizzle
Instructions - Prep:
- Clean mushrooms with damp cloth, slice evenly.
- Dice onion, mince garlic, chop parsley.
- Sauté mushrooms:
- Heat 2 tbsp olive oil in large pot over medium heat.
- Add onion, cook 3-4 min until soft.
- Add garlic, cook 1 min.
- Add mushrooms, spread single layer, cook 6-8 min without stirring too much until golden brown like tops seen.
- Reserve 4-5 best slices for garnish.
- Build soup:
- Sprinkle almond flour, thyme, turmeric, black pepper over mushrooms, stir 1 min.
- Pour in vegetable broth, bring to gentle simmer.
- Simmer 10 min until mushrooms tender and broth slightly thick.
- Make creamy:
- Lower heat.
- Stir in cashew milk and nutritional yeast.
- Do not boil hard after adding milk – keep at light simmer 2-3 min until creamy beige color like in bowl.
- Finish:
- Add lemon juice.
- Taste, adjust salt and pepper.
- Stir in half the parsley.
- Serve:
- Ladle into white bowl.
- Top with reserved golden mushroom slices and remaining parsley and pinch black pepper like in picture.
- Store:
- Fridge airtight 3 days.
- Freezer not ideal – cashew milk can separate, but can freeze 1 month if needed.
- Reheat low heat with splash broth.