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!
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!