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 variety
• 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 a bit olive oil and sprinkle with salt and pepper.
4. Fold edges of foil up round garlic to make a bit packet. Place on baking sheet and bake about 1 hour till cloves are comfortable. 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 comfortable cloves by squeezing them out along 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 extra 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 most important meal scrumptious:

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