Hello meatless Monday. Hello delicious cream of mushroom soup with no cream. Hello my new best friend, Blendtec.
Oh yeah. I’m one of the chosen. I got a Blendtec (to clarify, I was given a Blentec to cook with and review. But now basically it’s the only small appliance I use. Well, that and my Sodastream.) I can’t believe all the things that it does besides smoothies. For example, it makes soup. Hot soup. I had to double check the instructions, because I couldn’t believe it. But basically, the machine is engineered to heat the food up while blending the heck out of it. And while doing so, it creates these luscious and velvety soups that are to die for. I made a simple broccoli-zucchini soup in literally 10 minutes the day I got it. And today I decided to see what it would do with mushrooms.
How did it all come about? Well, I had a 24 oz (2 lb) package of ordinary white mushrooms just sitting around and my daughter wanted soup. I kept it simple with a couple of cloves of garlic, half a vidalia onion, and a bit of dried thyme. I kept the liquids simple with organic vegetable stock and unsweetened almond milk. You definitely could use coconut milk in this recipe too. I also think it would be even better with an assortment of mushrooms, especially baby bellas. The result was a delicious, light, and possibly fluffy soup.
This soup is suitable for clean-eating, vegan, vegetarian, and gluten-free diets.
- If you want a thicker soup, just use more mushrooms
- Try coconut milk instead of almond milk for a different texture / flavour
- Don’t fret if you don’t have a Blendtec. You could use a regular blender or an immersion blender. Just follow the instructions below.
What You’ll Need:
1 tbsp coconut oil
24 oz mushroom, coarsely chopped- 2 cups reserved
1/2 large vidalia onion, coarsely chopped
2 cloves of garlic, coarsely chopped
1/2 tsp dried thyme, salt & pepper to taste
1 cup organic or high quality vegetable stock
2 cups unsweetened almond milk
What You’ll Do:
- Melt coconut oil in a large skillet.
- Add the onion and cook for 2 or 3 minutes until softened.
- Add the garlic and the mushrooms (except the two cups you reserved).
- Cook on medium-high heat, stirring frequently, until the mushrooms are softened and much of liquid in the pan disappears. Season with salt and pepper and add the thyme. Stir and cook another minute or so.
- Add the liquid to the Blentec and then add the mushroom mixture.
- Cook the reserved mushrooms in the same skillet until they are soft and beginning to get brown and golden.
- Press the soup button on the Blentec. Watch in amazement. (If you’re using an immersion blender to puree the soup, cook the vegetables in your dutch oven then add the liquid, bring to the boil then take off heat and puree with the immersion blender.)
- Serve with about a tsp of the reserved cooked mushrooms on top of the soup. You could also sprinkle some shredded old cheddar or other strong hard cheese on top.
Disclosure: I was provided a Blendtec for recipe development and review. This is the first of many recipes I will make with my Blendtec.