Saturday, August 29, 2015

Creamy Golden Mushroom and Vegetable Soup- Dairy Free

Yes, it is still summer, but fall isn't too far behind. We've already had a few chilly nights, to the point where I've given up on our tomato plants. As the weather chills, I always love to start getting some feel good, comfort food style, tasty recipes on the ready. Forewarning, the next couple shared on the blog are going to have mushrooms in there so if you aren't a fan, you'll have to either omit or come back for another recipe. Before having to go dairy free, I loved cream soups and chowders. Those suckers warm you right up and keep your belly nice and full! Sadly, coconut milk just wasn't the answer for the cream of mushroom soup I've been having. It just doesn't work itself out as well. Instead, I came up with  "cream" soup that uses a vegetable that is actually very easy and readily around your kitchen...the humble potato! So give this a read and then a try and enjoy :)

Creamy Golden Mushroom and Vegetable Soup- Dairy Free


1 cup thinly sliced Baby Bella mushrooms (one package should do it)
2 medium carrots peeled and thinly sliced into medallions
1 stalk of celery sliced into crescent bite size pieces
1 sweet onion cut in half and very thinly sliced
4 cloves garlic thinly sliced on the horizontal
6 golden potatoes washed well with peels on sliced into even sized round slices about 1/2 thick
1- 1 1/2 tsp pepper depending on taste
2 dashes of nutmeg
Kosher salt in a shaker (you'll be seasoning to your taste so measurements are not exact)
1/2 cup very dry Pino Grigio
2 tbsps coconut oil or olive oil
3 cups vegetable or chicken stock (not broth) Low sodium ideally.
2 cups water

Supplies Needed

large pot
deep mixing bowl
heat safe spatula
slotted spoon
tasting spoon
immersion blender (or a very good blender that is heat safe)


1. In large pot, on lowest heat setting possible on your stove, melt your oil and then add your onions and garlic with a few dashes of salt to start extracting the moisture from them. Place lid on top of your pot and start to sweat the onions with the garlic. (Sweating means you are cooking on a low heat allowing the juices to slowly come out with out causing any burning or browning.) Stir occasionally.

2. As onions start to get somewhat softer, add in your mushrooms, celery and carrots along with a few more dashes of salt. Make sure the heat is still on lowest setting possible. You will continue to slowly cook down the veggies and start caramelizing them on lowest heat setting. This will take patience but very worth the end flavor. 

3. Once onions become a light brown and are nicely translucent, add in your wine and cook until all comes to a gentle simmer.

4. Add in your stock and potatoes. Bring back to a gentle simmer on a low heat setting.

5. When potatoes are fork tender, remove them from your soup with a slotted spoon and put into the mixing bowl and then add in water. Using your immersion blender, blend until smooth and then return to pot with the rest of the contents. (If using a blender just put potatoes into your blender with the water but do not over blend. Pulsing will help you better control it.)

6. At this point taste your soup, add in additional salt to your taste and then the pepper and a couple dashes of nutmeg. Do not add too much nutmeg though.

7. Simmer your soup on low heat for another 20-30 minutes to allow the flavors to meld together and cook down the water. Make sure to stir every 5-7 minutes and scrape down the pot's sides with your spatula. The soup will start to thicken at this point thanks to the potatoes, which now have made your soup "creamy."

8. You can serve as is, or add in things like bits of cooked grilled chicken, or sliced sweet Italian sausage for a little more of a hearty meal and protein. Or to keep it Vegetarian, a wild rice would be a great addition.