This Creamy Mushroom Soup has a hearty umami flavor that is very satisfying. Even though it’s rich and creamy it’s made without any dairy or nuts. It’s vegan and paleo, full of antioxidants and nutrients.
I love this rich and creamy blended soup. It’s a wonderful, filling meal or snack that provides you with easy to digest healing nutrients that nourish you making it easy to maintain your natural weight, detoxify and feel great.
If you want to lose weight naturally, having a soup available in the refrigerator gives you a complete healthy meal or snack at your fingertips. When you have something like this available, it is easier to prevent binging or eating junk.
People usually think of soup for lunch or dinner but I often have soup for breakfast especially when I am in a hurry. Since soup has a high water content and is alkaline, it is a perfect meal in the morning when you are needing hydration.
I love the nutrition this Creamy Mushroom Soup provides.
- Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke.
- Mushrooms are a rich source of riboflavin, niacin, and selenium which is shown to reduce prostate cancer.
- Cooking mushrooms help break down fungal cell walls, rendering mushroom flesh not only more digestible but also releasing significant nutritional value contained within the cells.
- Cauliflower is a cruciferous vegetable high in antioxidants, vitamins, minerals, and fiber.
You can use water, vegetable broth or chicken broth for this soup depending on your diet. I use only enough liquid to barely cover the vegetables. This makes it thick. If you like a thinner soup add more liquid.
Enjoy this warm satisfying Creamy Mushroom Soup.Print
- ¼ cup dried porcini mushrooms
- 2 cups boiling water
- 1 Tb olive oil, avocado oil or ghee
- 1 large onion, chopped
- 1 cup celery, chopped
- 4 cloves garlic coarsely chopped
- 4 cups baby bella or white mushrooms, coarsely chopped
- 4 cups cauliflower florets coarsely chopped
- ½ tsp dried thyme
- ¼ tsp dried oregano
- 1 tsp Celtic salt
- Fresh pepper
- 1 ½ –2 cups vegetable broth, chicken broth or water
- 1 teaspoon apple cider vinegar
- Chopped parsley for garnish (optional)
- Bring 2 cups of water to boil. Add dried porcini, turn off the flame. Let sit while you prepare the other ingredients.
- In a medium stockpot, heat oil on medium-low.
- Add onion and celery sauté until softened about 5 minutes.
- Add garlic, white mushrooms, cauliflower, thyme, oregano, salt and pepper
- Pour the porcini mushrooms through a fine strainer saving the liquid in a glass bowl.
- Let the mushroom liquid sit so the sand that may have accumulated settles to the bottom.
- Rinse porcini mushrooms to remove any sand. Put into the pot with the rest of the vegetables.
- Gently pour the reserved mushroom liquid into the soup leaving the sand at the bottom. If there is a lot of sand pour through a coffee filter.
- Add enough stock or water to just barely cover the vegetables.
- Bring to a boil, turn down, cover and simmer until vegetables are tender about 15 minutes
- Let sit to cool a little.
- Add apple cider vinegar and blend until creamy.
- Return to the pot.
- Taste to adjust salt.
- Serve garnished with chopped parsley.
- Category: Paleo, Vegan, Gluten Free, Dairy Free
- Cuisine: American, Healthy