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.
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.
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.
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!