Dairy Free Roasted Garlic Cream Of Mushroom Soup

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  • 5 (1)
90 MIN
4 SERVING
Medium

PROTEIN

24g

CARBS

67g

CALORIES

1017kcal

SUGAR

22g

cholesterol

148mg

FAT

28g

Ingredients

Serving

mushrooms ( mixed (cremini, shitake, oyster), roughly chopped )

10 wt. oz

olive oil ( or butter )

3 tablespoon
1 head

shallot ( minced )

2 shallot

white wine ( ¼ cup )

62 g

broth ( of any kind )

2 cup

coconut milk ( or almond milk or dairy cream )

1/2 cup
1 tsp
1/4 tsp, ground

Dairy Free Roasted Garlic Cream Of Mushroom Soup

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  • 5 (1)

Instructions

Step 1

Preheat oven to 250 degrees.

Step 2

Slice the top ¼" off of your head of garlic and place on a small piece of aluminum foil (or use a garlic roaster).

Step 3

Drizzle with a little olive oil and sprinkle with salt and pepper.

Step 4

Fold edges of foil up around garlic to make a little packet. Place on a baking sheet and bake for about 1 hour until cloves are soft. Remove from oven and let cool until cool enough to handle.

Step 5

While garlic is cooling, sauté the shallots and mushrooms in a soup pot with olive oil until the shallot is starting to carmelize and mushrooms have given up most of their moisture.

Step 6

Add white wine and saute for a few minutes.

Step 7

Add stock and roasted garlic cloves. Remove the soft cloves by squeezing them out with your fingers or a butter knife.

Step 8

Puree ¾ of the soup by either using an immersion blender for a short time or pour part of the soup into a blender. Pour the blended soup back into the soup pot.

Step 9

In a small dish, make a slurry of coconut milk and tapioca starch.

Step 10

Add coconut milk/tapioca mixture along with the salt and pepper to the pot and let simmer until slightly thickened.

Step 11

Serve warm and garnish with additional sautéed mushrooms if desired.

Notes: This can be used in place of canned cream of mushroom soups for many recipes or as a béchamel for lasagna.

Day 4 of 40

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