40 Days of Clear Consuming: Dairy Free Roasted Garlic Cream of Mushroom Soup

Day 4 of 40

Initially posted on Cooking Up Clear [Photo credit: Kari Lund]

Prep time: 75 min

Cook dinner time: 15 min

Serves: 4

Components:

• 10 ounces blended mushrooms (cremini, shitake, oyster), roughly chopped
• 3 tablespoons olive oil or butter
• 1 head garlic
• 2 shallots, minced
• 1 tablespoon tapioca starch
• ¼ cup white wine
• 2 cups broth of any form
• ½ cup coconut milk, almond milk or dairy cream
• 1 teaspoon salt
• Contemporary floor black pepper to style

Directions:

1. Preheat oven to 250 levels.
2. Slice the highest ¼" off of your head of garlic and place on a small piece of aluminum foil (or use a garlic roaster).
3. Drizzle with slightly olive oil and sprinkle with salt and pepper.
4. Fold edges of foil up round garlic to make slightly packet. Place on baking sheet and bake about 1 hour till cloves are smooth. Take away from oven and let cool till cool sufficient to deal with.
5. Whereas garlic is cooling, sauté the shallots and mushrooms in a soup pot with olive oil till the shallot is beginning to carmelize and mushrooms have given up most of their moisture.
6. Add white wine and saute a couple of minutes.
7. Add inventory and roasted garlic cloves. Take away the smooth cloves by squeezing them out together with your fingers or a butter knife.
8. Puree ¾ of the soup by both utilizing an immersion blender for a short while or pour a part of the soup right into a blender. Pour the blended soup again into the soup pot.
9. In a small dish, make a slurry of the coconut milk and tapioca starch.
10. Add coconut milk/tapioca combination together with the salt and pepper to the pot and let simmer till barely thickened.
11. Serve heat and garnish with further sautéed mushrooms if desired.

Notes: This can be utilized instead of canned cream of mushroom soups for a lot of recipes or as a béchamel for lasagna.

Make your essential meal scrumptious:

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