I love a good, hearty soup on a cold day, don’t you? But since I tend to avoid processed foods, and I have friends and family members with dietary restrictions and sensitivities, I wanted to come up with a recipe that would accommodate different dietary needs.

DISCLAIMER: I am not sure how close this is to the flavor of Campbell’s Cream of Mushroom soup– in fact, believe or not, I have NEVER had canned soup– my grandmother made all of her soups from scratch, as did my mom, as do I– apparently, it’s hereditary! ;)   But, I can assure you that it IS delicious, I hope that you enjoy it as much as my family does!

INGREDIENTS: 

-2 TBS coconut oil (or use canola or olive oil, if you prefer)

-6 cloves garlic, minced

-2 medium onions, diced (you could substitute shallots, if you prefer)

-1 lb mushrooms, sliced (use any kind of mushrooms– button and portabella work very well, but you can use enoki, shittake, or any other mushroom that you like!)

-2 cups beef broth (or vegetable stock– if vegetarian/vegan)– OR substitute 1/2 cup red wine for 1/2 cup of  the broth

-1 cup heavy cream (or substitute 1 cup coconut milk, for dairy free and vegan)

-2 stalks, green onion, thinly sliced

-salt/pepper, to taste

Optional Awesomeness: fresh or dried thyme, tarragon or parsley.

 

IMPLEMENTS:

Large stock pot

Optional: Immersion blender or regular blender

 

INSTRUCTIONS:

Heat the coconut oil in a large stockpot over medium-high heat.  Add minced garlic and diced onion and saute, stirring often, until they’re golden brown (approximately 10 minutes)– add the mushrooms, season them with salt and pepper and continue sauteing the mushrooms until they both release their moisture and the moisture evaporates.  Deglaze the pan with 1/2 cup of broth (or red wine)– deglaze just means to loosen or remove the food particles that are stuck to the bottom of the pan to grab all the yumminess that’s contained in those stuck on bits :) Add the rest of the broth and the cream (or coconut milk), drop the temperature to low and allow to simmer for 5 minutes.  Add the dried or fresh herbs (optional) and the chopped green onions and continue to simmer another 5-10 minutes.  You can serve as is or, if you prefer a creamier/smoother texture, use an immersion blender to blend the soup– or once cooled, transfer to a regular blender (do NOT blend hot soup in a regular blender, it can literally blow up in your face!) You can also top with fresh herbs–  ENJOY!

Here it is simmering in the pot:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It ain’t particularly pretty, but it sure is YUMMY! ;)