As the days get more and more crisp here in Asheville, I find myself craving steaming bowls of soups and stews. This past weekend was perfect for staying in and cooking up different soups for the week. One of them being a Mushroom soup.
This is one of my favorite soups of all time. It is so easy and uses minimal ingredients.
The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom. But, this isn't your typical creamy Mushroom soup in the sense of diary. This soup is 100% vegan and paleo friendly.
What You'll Need
1 tablespoon extra virgin coconut oil
1/2 Sweet onion, diced
1lb crimini mushrooms caps,
Mushroom stems, roughly chopped
2 Portobello mushroom, roughly chopped
1 large zucchini (or 2small/medium), chopped
6 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1 teaspoon sea salt, adjust to taste
¼ teaspoon freshly ground black pepper, adjust to taste
¼ teaspoon crushed red pepper flakes, (adjust to taste or omit)
2 cups water
Garnish: Cilantro (optional)
What You'll Need To Know
Add oil to a dutch oven or heavy soup pot over medium heat, then add onions, mushrooms stems, zucchini, thyme, and a pinch of salt.
Saute for 10-12 minutes or until onions are translucent and mushrooms are soft.
Add mushroom caps and portobello, garlic and pepper and cook for minute. After another minute or so, add 1 cup of water until it boils.
Then add a second cup and cook for 5 minutes, stirring occasionally.
Let the mixture simmer for about 20 minutes.
Blend the creamy mixture in a blender or with an immersion blender.
Serve and garnish with Thyme of Cilantro.
Recipe makes 4-6 servings.