Creamy WFPB Oil-Free Mushroom Soup
WFPB Ⓥ Mushroom soup made with science-backed healthy healing ingredients.
Equipment
- 1 Pot
- 1 Spice / Coffee Grinder
- 1 Knife
Ingredients
- 1 cup button mushrooms sliced, (this is the minimum amount needed)
- 2 tbsp button mushrooms minced, omit if you are blending the soup
- ⅛ tsp cardamom optional
- ¼ tsp sage optional
- ⅛ tsp tarragon optional
- ¼ tsp marjoram recommended, but optional
- ¹/16 tsp celery seeds
- ¹/16 tsp thyme optional
- 2 tsp onion powder or 2 cups fresh onions
- 2 tsp garlic granulated or 4 cloves fresh
- 1.5 tbsp seed butter (sunflower seed butter)
- 3 tbsp oats flour
- 2 tbsp white wine vinegar
- 3 tbsp apple cider vinegar
- 3 cups water or more as needed
GARNISH
- ¼ cup green onions minced
- 1 tsp parsley minced or 1 tbsp fresh
Instructions
- Dry sautee your sliced mushrooms in your pot on medium to high to medium-high heat until they start to color. Add your onions and minced mushrooms and cook until the mushrooms and onions are caramelized (golden brown; deglaze with extra cider vinegar as needed for more flavor).
- Simply mix all the ground dry ingredients with 1 cup of the water. Then add everything to the pot, mix well, and bring to a boil.
- Once the soup is boiling then lower the heat to a simmer (very low) for 5 to 10 minutes. Now blend a portion of it, either right inside of the pot with an immersion blender, or you can also take out a cup or two and blend it in a blender (just make sure it's not too hot for your blender container). Stir all of the soup well and garnish with fresh green spring onions and parsley.
Video
Notes
- If you want a smooth mushroom soup without chunks then simply blend all of the soup with your blending device until it's silky smooth.
- If you want it smooth, but with whole slices of mushroom then just reserve half of the mushrooms after dry sauteeing them.
