16
Oct

Dairy Free Mushroom Soup

Who loves a bit of Homemade Mushroom Soup?

When I was on my university placement I spent time in a hotel kitchen – my degree was in hotel management – I learned how to make the most amazing mushroom soup. However, it wasn’t the healthiest 😉

I wanted to create a recipe that would be Solutions Approved and still taste amazing.  Last week the experiments in the kitchen started and the following is the result. My family approved, so I hope you all enjoy it too.

Solutions Approved Mushroom Soup

 You Will Need

  • 1kg Closed Cup Mushrooms
  • 1 Large Onion
  • 750 mls Vegetable Stock
  • 350 mls Homemade Cashew Milk
  • 2 Tablespoons of Coconut Oil
  • Salt and Pepper to Season

Equipment

  • 1 Large Frying Pan
  • 1 Large Soup Pan
  • Hand Blender
  • Sharp Knife
  • Chopping Board

Method

  1. Wipe clean/wash mushrooms and chop into chunks and divide into 2 equal parts
  2. Chop onion and divide into 2 equal parts
  3. Heat 1 Tablespoon of Coconut Oil in Large Frying Pan
  4. Add in 1 of the portions of Onions and Mushrooms
  5. Fry off until brown and transfer to the Large Soup Pan3
  6. Repeat number 5
  7. Place the Soup Pan onto heat and add in the Vegetable Stock
  8. Add Salt and Pepper
  9. Bring to a simmer and simmer for 10 mins
  10. Reduce heat and stir in Cashew Milk
  11. Simmer for another 5 minutes
  12. Use a hand blender and blend until smooth
  13. Enjoy!!

This can be kept in a sealed container in the fridge for 3-4 days.

2

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Yours in Health And Happiness

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