Oh my goodness, the house smells wonderful!! My husband decided to do the turkey a day early. I swear, the key to a stressless Thanksgiving is time management.
Last night, I made homemade cream of mushroom soup. Half saved for my Thanksgiving green beans and half for my belly.
I have always been a soup lover and with my new eating habits, I’ve wondered if it would come between me and my soups since many call for a rue (rue has flour). Well, praise sweet baby Jesus, there are ways around this predicament.
But, first, I want to take a small pause to show my gratitude for a blog I have stumbled upon. Paleo Running Momma has amazing recipes. That’s where I found the original recipe for this cream of mushroom soup. You can’t go wrong with a ‘one pot’ recipe. I only made a few adjustments due to what I had on hand but it is, by far, the best mushroom soup I’ve had. No joke. Now, back to the soup.
My dumb butt only had about half the coconut milk because I used too much in my smoothie the day before. So, I added some unsweetened almond milk to make up for it. Also, due to misplacing my measuring spoons, some of the herbs were a bit of a guess. But, boy did I guess well!
Now, before you can even start cooking, you’ve gotta clean some mushrooms. Let me tell you something, that whole ‘don’t wash mushrooms with water’ thing is a myth. At least according to Martha Stewart and, come on, the woman knows her cooking skills. So, give those fungi a bath!
Then, chop your little heart out and follow the recipe (link above or photo below). I always have to have My Honey chop the onion. I find I’m super sensitive to it and can’t even be in the room while he chops. Do you have a chopping onion trick you’d like to share? Go on, leave a comment
One thing that concerned me was that it said to add the arrowroot flour to the sautéed mixture. I was thinking, “but there isn’t much liquid to absorb it”. Didn’t even need it. Those mushrooms sopped it right up.
When you get to the step right before blending, I was worried once again. This time, that it was too ‘goopy’ of a texture. Again, trust the recipe. Once blended, the consistency was perfect. If you have an immersion blender, you are more kitchen savvy than me and I’m a bit jealous. I just blended in small batches and reheated back in the original pot.
This recipe made about five cups of creamy, earthy deliciousness. Dive on in and have a bowl!