Cream of Mushroom Soup

Cream of Mushroom Soup
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  1. 1/4 cup extra virgin olive oil
  2. 1 medium onion, chopped
  3. 4 cloves garlic, chopped
  4. 3 large carrots, chopped
  5. 1 pound cremini mushrooms, chopped
  6. 5 cups water or stock
  7. few sprigs fresh thyme (pull the leaves from the stems)
  8. few sprigs fresh rosemary
  9. 1 teaspoon freshly ground black pepper
  10. 3 teaspoons salt
  11. 1/2 cup raw cashews (Use heavy cream if there is a nut allergy)
  12. 2 tablespoons sweet rice flour (optional)
  13. parsley to garnish
  1. In a large pot (6-quart works) saute the onions in the olive oil until soft, about 5 to 10 minutes. Add the garlic, carrots, and mushrooms; saute for a few minutes more.
  2. Add the water, herbs, pepper, and salt. Cover and simmer for about 25 to 30 minutes. Remove from heat and ladle some of the soup into a blender. Add the cashews and sweet rice flour. Blend on high until smooth and creamy; transfer to a clean pot. Puree the remaining soup in batches (you can blend it for just a short time for more texture or longer for a smoother consistency).
  3. Stir the soup together to mix the cashew cream in with the rest of the blended batches. Taste and add more salt if necessary or more water for a thinner consistency. Simmer over low heat for a few minutes to meld the flavors.
  4. Garnish each bowl with sliced and sauteed mushrooms and chopped fresh parsley
Risa Groux Nutrition