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Cream of Mushroom Soup

cream mushroom soup

 

 

 

 

 

 

 

 

Cream of Mushroom Soup

1/4 cup extra virgin coconut oil
1 medium onion, chopped
4 cloves garlic, chopped
3 large carrots, chopped
1 pound cremini mushrooms, chopped
5 cups water or stock
few sprigs fresh thyme (pull the leaves from the stems)
few sprigs fresh rosemary
1 teaspoon freshly ground black pepper
3 teaspoons Herbamare, or to taste
1/2 cup raw cashews, soaked for 2 hours (disgard liquid)
2 tablespoons sweet rice flour

INSTRUCTIONS
Saute the onions in the coconut oil until soft, about 5 to 10 minutes. Add the garlic, carrots, and mushrooms; saute for a few minutes more.

Add the water, herbs, pepper, and salt. Cover and simmer for about 25 to 30 minutes. Remove from heat and ladle some of the soup into a blender. Add the cashews and sweet rice flour. Blend on high until smooth and creamy; transfer to a clean pot. Puree the remaining soup in batches (you can blend it for just a short time for more texture or longer for a smoother consistency).

Stir the soup together to mix the cashew cream in with the rest of the blended batches. Taste and add more salt if necessary or more water for a thinner consistency. Simmer over low heat for a few minutes to meld the flavors.

Garnish each bowl with sliced and sauteed mushrooms, chopped fresh parsley, and edible flowers.

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