It's perfect stirred through pasta and fantastic on grilled steak. Mushroom Soup with Leeks and Cheese Croutons. Let cool and reserve to use as "croutons" for.

Ingredients of Creamy Mushroom Soup with Crispy Mushroom Croutons

  1. Prepare of Onion Broth.
  2. Prepare 1 tbsp of EVOO.
  3. It's 1 of large Onion, sliced into even half moons.
  4. You need 2 of Garlic Cloves, smashed.
  5. Prepare 4 c of Water.
  6. You need of Soup.
  7. It's 1 lb of Crimi Mushrooms, trimmed and cut into quarters.
  8. Prepare 1 of small Onion.
  9. You need 2 of Garlic Cloves, smashed.
  10. Prepare 2 tbsp of Coconut Oil, melted.
  11. It's 1 tsp of dried Thyme.
  12. Prepare 1 of small head Cauliflower, cut into flourets.
  13. It's of Juice of half of a Lemon.
  14. You need of Croutons.
  15. You need 1 of bl Shiitake Mushrooms, stems removed and cut into thick slices.
  16. You need 1/2 tsp of Salt.
  17. It's 2 tbsp of Cocounut Oil, melted.
  18. You need 1 tsp of Smoked Paprika.
  19. Prepare 1 tbsp of Nutritional Yeast.
  20. Prepare 2 tsp of Liquid Smoke.
  21. You need 2 tbsp of chopped Chives.

Creamy Mushroom Soup with Crispy Mushroom Croutons instructions

  1. Preheat oven to 375 degress.
  2. Heat a thick bottomed pot to medium heat and add olive oil. Add onions and garlic and saute at medium to low heat for about 30 minutes until onions are caramelized and beginning to char. Add water and allow to simmer for 1 hour. Strain out vegetables and reserve broth (season as needed with salt)..
  3. While the onions are caramelizing, coat crimini, remaining onion and garlic with coconut oil and sprinkle with thyme. Bake in the oven for about 30 minutes until onions start to caramelize. Stir once while baking..
  4. Add cauliflower to a pot of boiling water and cook for about 30 minutes until very tender. Reserve cooking water..
  5. To make the croutons, combine all ingredients and bake for about 20 minutes until crispy, stirring once..
  6. To make soup, puree cauliflower in a high speed blender until very smooth, adding cooking water as needed to thin, pour puree into a soup pot. Then puree roasted mushroom and onion mixture with half of the onion broth, adding more if needed. Pour into pot with cauliflower puree. Season with salt and pepper and add lemon juice if acid is needed..
  7. To serve, portion into bowls and garnish with mushroom croutons and chives.

I, "cheated," and used chicken broth instead of water and topped it with garlic croutons. Mushroom cream soup was one of my favorites growing up so I'm so glad to have this dairy-free alternative that's honestly so good you don't miss the. A rich, delicious, hearty soup for cold winter days. This is what it looks like at that point. Now, you could absolutely proceed with the soup with the texture it is right now.

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