One Sunday morning after a far too-late Saturday night, I was feeling the need for a little comfort lunch food. I had a container of mushrooms and not much else in the fridge, and decided to concoct a vegan version of cream of mushroom soup. This one got a
standing ovation from my daughter, so I thought I’d better record the recipe so I could try to repeat it.
1 tbsp of coconut oil
1 jumbo or 2-3 regular size cloves of garlic
1- 8 oz. package of white mushrooms, chopped
2 ribs of celery, chopped
1/2 onion, chopped
2 tbsp whole wheat ﬂour
1 tbsp arrowroot (natural thickener, ﬁnd it in a health food store, or use cornstarch in a pinch)
1/2 tsp salt
1/4 tsp pepper
2 tbsp mirin (japanese cooking wine – Planet Organic carries this, but you can also omit
it and double the balsamic)
1 tbsp balsamic vinegar
1/4 tsp dried thyme
1 cup unsweetened almond milk
3 cups low-sodium vegetable broth
Melt the coconut oil in a soup pot over medium heat. Saute the garlic, onion, mushrooms, and celery in the oil until veggies are softened and the mushrooms start to release their liquid.
In a small bowl, whisk together the arrowroot, ﬂour and 1/4 cup of the stock. Once blended, add to the mushroom mixture and stir. Add the almond milk and stir until a bit thicker, then add mirin, balsamic, and remaining 2 & 3/4 c. stock. Add salt, pepper and thyme and stir, bringing to a low boil and then reducing to a simmer. Remove from heat and blend in batches until smooth. Delicious with garlicky croutons or a crusty bread on the side.
Wendy McCallum, LLB, RHN, is passionate about providing busy parents with the tools & support they need to feed their families wholesome food, so everyone can play, learn, and feel better! She is a mother of two terrific HRM kids, aged 8 & 9. For information and recipe ideas, visit her website.