I can’t even begin to tell you how excited I am about this recipe!
Ever since I was a kid, I’ve always been a HUGE fan of Cream Of Mushroom soup, but sadly, I’d never been able (until now) to make a version at home that really satisfied.
Some of you might remember my previous attempts at making healthy cream of mushroom soup at home. It was NOT always pretty. In fact, it was so not pretty that I won’t even bother linking back…
Just to give you an idea, I remember using the term “cadaver grey” to describe the color of one of those attempts. Sure, it might have tasted good, but looking back on it, I don’t think that I’d ever want to make it again.
To me, food not only has to taste good. It also has to LOOK good.
One of the main things I couldn’t figure out was how to get my Cream of Mushroom Soup to be really good and nice and thick and super creamy and crazy velvety without adding tons of starch and fat to it.
My only solution had pretty much been to reach for the canned stuff when a real craving struck, but knowing just how bad that stuff truly is, I’d pretty much given up on the whole idea…
That was until Leanne posted this amazing recipe for a Vegan Cream of Mushroom Soup a couple of weeks ago.
First off, the picture instantly brought back comforting memories of how much I loved that soup. It was as though I’d been sitting right there, at that table, softly blowing on that soup and anxiously waiting to savor the first bite. It was such a warm and comfortable place to be; I knew right then and there that I was gonna have to have a bowl of Cream of Mushroom Soup in a very timely manner.
There was no way I could ever circumvent that craving.
In my excitement, I quickly scrolled down to glance at the ingredients. Boy was I in for a wonderful surprise: Leanne had used cauliflower as the base.
GENIUS… PURE GENIUS!
Why had I not thought of that before? I mean, I’ve made Cream of Cauliflower Soup before, but it would’ve never occurred to me to use that as a base to create OTHER KINDS of soups.
I’m telling you guys, it works to the ab-so-lu-te perfection.
I can honestly say that this was BY FAR the best Cream of Mushroom Soup I’ve had in my entire life. Needless to say this is now my official go-to recipe.
But not only that! It’s also my new absolute favorite technique for creating all sorts of creamy soups, and sauces… I get the feeling that I will be playing around with this ingredient A LOT!
And I’ll be buying cauliflower by the case!
As Leanne put it, cauliflower is a magical veggie…
Oh that, it is! And my new best friend, too!
- ⅓ cup uncooked wild rice
- 7 cups water, divided
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 celery ribs, chopped
- 1 large head cauliflower, outer leaves removed, coarsely chopped
- 1½ tsp Himalayan salt, divided
- ½ tsp black pepper
- ½ tsp onion powder
- 1 tsp Dijon mustard
- 500g (1.1lb) mushrooms, chopped rather finely
- 1 cup plain Greek Yogurt
- 2 tbsp arrowroot flour
- Start by cooking the wild rice: add ⅓ cup wild rice, 2 cups of water and ½ tsp salt to a small saucepan. Bring to a boil then reduce heat, cover and simmer until water is almost completely absorbed and rice is tender, about 20-25 minutes.
- Add onions, garlic, celery, 1 tsp salt and black pepper to a medium saucepan. Cook over medium heat for one or two minutes, just to soften up the veggies a little bit.
- Throw the cauliflower in and continue cooking for a minute or two.
- Add 4 cups of water, Dijon mustard, onion powder and half the chopped mushrooms. Bring to the boil then reduce heat, cover loosely and simmer until the cauliflower is fork tender, about 5-7 minutes.
- Ladle the mixture into your blender and process on high speed until super smooth and silky in consistency. You might have to work in several batches
- Return the soup to the saucepan and add the cooked wild rice and the rest of the mushrooms. Bring back to a boil, reduce heat and simmer until the mushrooms are cooked, about 3-4 minutes.
- Meanwhile, mix the remaining cup of water, yogurt and arrowroot flour together in a small mixing bowl. Add that to the soup and stir until well incorporated; bring back to a simmer once more then turn off the heat and serve.
Does this look thick and creamy enough for you?
I could just look at it all day. That one is as pretty as it is yummy!
Lots of yummy grains of wild rice
I like my cream of Mushroom Soup to have tons of pieces of mushroom.
This one most certainly delivers!