It is always nice to be able to revisit a food that I used to use all the time. I remember using cream of mushroom from the can as a base to great dishes. Now I have my base back. Today during Meatless Monday, I had quite a few skeptical tasters. But after taking the first spoonful, every last one of them just couldn’t believe how good it was. One of my faithful tasters determined she would use the soup as a salad dressing. That’s the wonderful thing about food…you can be as creative as you want.
So here’s the recipe:
Cream of Mushroom Soup by Chef Joi
1 c Almond Milk
1 c Mushrooms
1 Celery Stalk
1 Garlic Clove
½ t Sea Salt
2 T Olive Oil
1 t Coconut Amino Acids
1 t Miso
It doesn’t matter what type of mushroom you use. I prefer using Portobello mushrooms, but today during the demo I used white button and it was still delicious.
Cube the mushrooms. Set aside ¼ c of mushrooms. Blend all ingredients except mushrooms until smooth. Allow to blend a while to heat up a bit. Add ¾ c of mushrooms and blend for just a few seconds. You really just want the mushrooms to be evenly distributed throughout the soup.
Pour soup in a bowl and garnish with ¼ c of cubed mushrooms.