“Cream-less” Cream of Mushroom Soup

"Cream-less" Cream of Mushroom Soup

Hey guys, sorry – I’ve been wanting to share this recipe with you for a week now but its kind of been the week from hell work-wise.  I’ve pretty much been working from the moment I wake up in the morning to the moment I go to bed every day and I’ve only made it to crossfit once :( I’m really going to need this long weekend that’s coming up! A glass of wine is calling my name!

And the cauliflower saga continues…

This soup deserves way more attention than I’m going to give it right now.  It was seriously one of the best soups I’ve ever made, so creamy and thick and filling but without any fatty ingredients like cream or butter (ok, there is some bacon but bacon doesn’t count, right?).  This could be made vegan if you just omit the bacon, I’m sure it would still be super delicious.

"Cream-less" Cream of Mushroom Soup

Without trying to sound like a complete foodie snob, the second I see a recipe and see the ingredient “Cream of blah blah soup” you’ve lost me.  I’m gone as quick as I came. I can actually say that I’ve never had a Green Bean Casserole in my life, is that weird?  Ok, yes, I understand, I’m sure they help you add a lot of flavor to a dish without doing much but those soups are loaded with so much crap.  Let’s take a look a the ingredients of Campbells Cream of Mushroom Soup:

WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.

Do you recognize any of those ingredients besides water, mushrooms and oil?  I hope you’re taking a look at this one: Monosodium Glutamate.  Know what that is? MSG.  Yup, there is MSG in the soup.  Everyone is all worried about getting MSG in their Chinese food, how about you take a look at those processed foods you have at home, you’ll be surprised how many places you’ll find it.

"Cream-less" Cream of Mushroom Soup

SO, go ahead and keep all of those favorite “Cream of blah blah” recipes but how about you make a big batch of your own Cream of Mushroom Soup without all those nasty oils & ingredients.  You’ll be able to enjoy them fully while knowing every single ingredient that went into that dish.

"Cream-less" Cream of Mushroom Soup

I had a bunch of leftovers so the next night I baked it with some chicken breast and vegetables and served it over a little rice.  YUM!  I hope you enjoy this one as much as we did!

“Cream-less” Cream of Mushroom Soup

Serves 6
Meal type Soup, Starter
Misc Freezable, Pre-preparable, Serve Hot

Ingredients

  • 3 pieces bacon (chopped)
  • 1 Medium onion (diced)
  • 8oz assorted mushrooms (I used mini bella, shitake & oyster)
  • 3 cloves garlic (minced)
  • 1 cup white wine
  • 32oz low sodium chicken broth
  • 1 head cauliflower (chopped into small pieces)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon salt

Directions

1. Heat a dutch oven or large pot over medium high heat. Add the bacon and cook until brown & crispy (about 5 minutes). Remove with a slotted spoon and set aside on a plate with a paper towel.
2. Add the onions to the pot and cook stirring occasionally for 5 minutes. Add the garlic and mushrooms and continue cooking for 3-5 more minutes. Meanwhile combine salt, garlic powder, rosemary & thyme in a small bowl. Add to the mushroom onion mixture and stir to combine well.
3. Add white wine, chicken broth and cauliflower to the pot and stir. Bring to a boil and then reduce to medium low heat. Continue cooking for 20-30 minutes or until cauliflower is soft.
4. Using a potato masher or slotted spoon, mash the soup so that the cauliflower pieces are nice and small. Transfer 2/3 of the soup to a blender and blend until smooth and creamy. Add back to the soup and stir well. Taste and season with more salt if necessary.
5. Serve garnished with cooked bacon.

 

 

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