I am a huge fan of soup. You name it, I've probably tried it. One of my all time faves is cream of mushroom though. There is something so comforting and warming about this soup, that I almost feel nostalgic when eating it. I found a great recipe that uses a milk alternative and cauliflower to mimic the cream you would normally use in cream of mushroom and I'd love to share it with you!
http://www.healthfulpursuit.com/2013/01/grain-free-vegan-cream-of-mushroom-soup/
Now I did happen to make a couple alterations. First off, since I can't use salt or heavy seasoning, I chose to flavor this soup with nutritional yeast. Never heard of it? It's a great vegan product that almost (not completely) mimics the flavor of cheese in vegan dishes. I love it in soups and pasta, Pete loves it as a topping on popcorn! The great thing is you can purchase it from bulk bins at Outpost if you are interested in sampling a little of it as opposed to buying a whole container. Along with the yeast, I also added additional veggies such as carrots and broccoli. Its a great, filling way to sneak in extra veggies!
I used my immersion blender for the recipe and the consistency of the soup was fantastic! You may even find it hard to believe there is no real cream in the soup! A word of warning, this recipe as followed does not yield much product, so I tripled the recipe yesterday on my 2nd attempt, and it made enough for 3 hearty bowls.
Happy Eating!
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