If you are anything like me, then you probably grew up coming home after school, STARVING, and cracking open a can of cream of mushroom soup. The part that you probably didn’t do is sit down in front of the T.V. with that soup and watch Martha Stewart – but hey – to each their own. I have fond memories of the texture and taste of that creamy soup, but I no longer buy canned soups because of the laundry list of ingredients they contain. I prefer to make my own soup from scratch, at home, because not only does it taste SO much better, but I know exactly what goes into it! No fillers, no MSG. Just whole foods. That is my jam. And it is really easy guys. Really.
You are going to love this soup if: a) you love mushrooms, b) you love soup, c) you love creamy soup, d) you love cream of mushroom soup, e) you like cats. Ok, not the last one, I added that in because I like cats and this soup (seems logical enough to me).
I know mushrooms can be a tricky ingredient. People either love them or hate them. In all honesty, my 4.5 year old daughter JUST started accepting mushrooms as a tolerable food item a month ago. And my husband…lets just say it took YEARS. Did I ever give up? No. I didn’t. For the love of mushrooms I never gave up. And my hard work paid off. Now we are a house of mushroom lovers. *Waves victory flag*
Mushrooms are known to be immune boosting, which is amazing for this time of year! Garlic, onions and bone broth add more immune boosting super power to this soup as well.
Despite the fact that this soup is utterly good for you, it truly just tastes so damn good. Creamy and perfectly balanced. You are going to love it.
If you live in Edmonton, you can get dried wild mushrooms from the Strathcona market from Mona Food. I used their Albera blend which has portabella, oyster and bolete mushrooms. YUM.
I hope you enjoy this recipe!
This creamy dairy-free mushroom soup is nourishing and delicious!
30 minTotal Time
Save RecipeINGREDIENTS
- 2 cups dried wild mushrooms
- 14 oz cremini mushrooms, sliced
- 2-3 tablespoons ghee (or avocado oil)
- 1 large onion, chopped
- 1 stalk of celery
- 4 cloves of garlic, minced (approximately 2 tablespoons)
- 4 cups bone broth (I used chicken)
- 3 teaspoons dried tarragon
- 2 teaspoons dried thyme
- 1/4 cup fresh parsley, chopped
- 1/2 lemon, juiced
- 1 teaspoon high quality sea salt
- Red pepper flakes
- High quality extra virgin olive oil
- A squeeze of lemon
INSTRUCTIONS
- Place dried mushrooms into a medium bowl and cover with boiling water for 20 minutes. Once they are rehydrated, drain the water.
- In a dutch oven, add ghee and melt over medium heat. Add chopped onion, celery, a pinch of sea salt and cook until translucent.
- Next, add sliced mushrooms. Cook until soft, about 10 minutes.
- Add garlic, stir and cook for 1 minute. Add broth and bring to a boil.
- Once broth is boiling,turn off heat and add tarragon, thyme and parsley. Add this all to a blender and blend until smooth, then return back to dutch oven.
- Add drained wild mushrooms, salt and lemon juice to blended soup.
- Top each bowl with red pepper flakes, a drizzle of olive oil and another squeeze of lemon juice.
- Enjoy!!
This recipe is adapted from the fabulous Joy McCarthy.
Leave a Reply