New-Fash­ioned Cream of Mush­room Soup


Clean Eating - - RECIPE INDEX -


Just be­cause this isn’t your mama’s canned cream of mush­room doesn’t mean you can’t use it the way she did. It makes a great sauce for Swedish meat­balls or chicken pot pie, or even a base for a healthy and quick chicken Marsala. See our ideas (right) for more de­tails on ex­actly how to use this vel­vety soup.

1 cup raw un­salted cashews

3 tbsp or­ganic un­salted but­ter

1 large yel­low onion, chopped

½ tsp sea salt + ad­di­tional to taste

1 lb chopped mixed mush­rooms, such as shi­itake, cri­m­ini and oyster (about 10 cups)

4 cloves gar­lic, minced

1 tbsp fresh thyme leaves + ad­di­tional for gar­nish

4 cups low-sodium chicken broth

1 to 2 tsp sherry vine­gar, op­tional

ground black pep­per, to taste

1. Place cashews in a medium bowl. Cover with cool wa­ter by 1 inch. Cover and re­frig­er­ate for at least 4 hours (or overnight). Drain and rinse with cool wa­ter.

2. In a large pot on medium, melt but­ter. Add onion, sea­son with ¼ tsp salt and cook, stir­ring oc­ca­sion­ally, un­til just turn­ing ten­der, about 3 min­utes. Add mush­rooms, sea­son with ¼ tsp salt and cook, stir­ring oc­ca­sion­ally, un­til ten­der and golden, about 10 min­utes. Add gar­lic and thyme; sauté un­til fra­grant, about 1 minute.

3. Trans­fer mush­room mix­ture to a bowl. Pour broth into pot and bring to a boil, stir­ring up any browned bits on bot­tom. Stir in cashews, re­duce heat and sim­mer un­til nuts are very soft, about 15 min­utes. Work­ing in batches if needed, purée in a blender un­til very smooth.

(TIP: Re­move cen­ter por­tion of lid and cover with a clean towel to al­low steam to es­cape.)

4. Pour puréed mix­ture back into pot. Re­turn mush­rooms and any ac­cu­mu­lated liq­uid to pot. Cook over medium-low heat un­til warmed through. Stir in vine­gar (if us­ing). Sea­son with ad­di­tional salt and pep­per.

PER SERV­ING (¼ of recipe): Calo­ries: 325, To­tal Fat: 23 g, Sat. Fat: 8 g, Mo­noun­sat­u­rated Fat: 10 g, Polyun­sat­u­rated Fat: 3 g, Carbs: 23 g, Fiber: 4 g, Sug­ars: 6 g, Pro­tein: 14 g, Sodium: 331 mg, Choles­terol: 23 mg

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