Cream of Mushroom Soup
- 30 ounces of baby Portobello mushrooms, cut into quarters, stems removed and reserved
- 5 ounces of shitake mushrooms, sliced
- 2 ½ tablespoons avocado oil (or extra virgin olive oil)
- 1 medium yellow onion, minced
- 5 cloves garlic, minced
- 1 can of coconut milk
- 2 ½ cups of mushroom broth
- 1 cup of dry white wine
- 2 tablespoons of fresh thyme leaves, stems removed
- 1 cup of raw pumpkin seeds, lightly toasted
- Sea salt and ground black pepper, to taste
- Start by making the creamy mushroom base. Heat a large pot over medium heat with 1½ tablespoons of avocado oil.
- Once hot, add approx. 20 oz. of the baby Portobellos, all of the Portobello stems, ¾ of the onion, 3 cloves of minced garlic and a pinch of sea salt and pepper. Stir to combine. Cook for 5-10 minutes, stirring frequently, until onions are translucent and mushrooms begin to soften.
- Next, add the coconut milk, mushroom broth, white wine, 1 tablespoon of fresh thyme and season with salt and pepper to taste. Stir to combine, then increase heat to medium heat and bring to a low boil.
- Remove from heat and transfer mixture to high-speed blender, working in batches if needed, blend until creamy. NOTE: the mixture will be very hot so be careful when blending.
- Add the toasted pumpkin seeds to the blender and blend until smooth.
- Set the mushroom base aside, and heat the remaining tablespoon of oil in the pot.
- Add the rest of the Portobellos, onion, garlic, thyme and all of the shitakes. Season with salt and pepper (to taste) and stir to combine.
- Sauté until onions are translucent and mushrooms are soft, 5 to 10 minutes.
- Pour the creamy mushroom base into the pot with the sautéed mushrooms and stir to combine.
- Bring the soup to a boil, then reduce heat to low and simmer, covered for 20-30minutes, stirring occasionally.
- Serve as is or topped with fresh thyme, toasted pumpkin seeds and a drizzle of cashew sour cream.