The Saffron Girl » A Paleo-Primal food & travel blog

Cream of Mushroom Soup (No Dairy, No Coconut)

This was one of my Spanish grandmother’s favourite soups. In fact, back then, we both used to love heating up a can of Campbell’s soup! Imagine that…

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This is not your typical “cream” soup, as I added no dairy and no coconut milk. I wanted something made just of the vegetables and the broth, and I have to say, it’s delicious!

 

Herbs de Provence, brought to us directly from Provence by our friend.

Herbs de Provence, brought to us directly from Provence by our friend.

A couple of notes: one, I made my broth with the bones of our jamon serrano leg. That adds a special flavour. If you cannot get jamon serrano bones, regular beef broth is a good substitute. And second, I like this soup rather thick, as you can see in the photographs. However, feel free to “water” it down a bit with more broth, if you prefer it less “creamy”.

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Paleo Cream of Mushroom (No Dairy, No Coconut)
Recipe Type: Easy
Cuisine: Mediterranean
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 500g mushrooms (I used brown mushrooms), reserve two mushrooms for garnish
  • 1 large leek, clean and sliced
  • 2 stalks celery, with leaves, clean, deveined and sliced
  • 3 cloves garlic, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon coarse sea salt
  • 1 teaspoon herbs de provence (rosemary, oregano, thyme, basil and savory)
  • 3 1/2 cups bone broth (how I made mine: I used a large piece of the jamon serrano we cut up with two red onions, quartered, in plenty of water. I cooked it on low heat for about two hours, taking the foam off occasionally, when it built up)
Instructions
  1. In a large pot, over low heat, add the olive oil, butter, leeks, celery and garlic. Sweat the vegetables for about 5 minutes.
  2. Add the mushrooms, which have been previously cleaned and quartered.
  3. Cook for about 5 minutes, until the mushrooms are soft.
  4. Add 3 cups of broth and the sea salt.
  5. Cook for 10 minutes, still over low heat.
  6. In the meantime, prepare the garnish (below).
  7. Add the herbs de provence and set aside.
  8. When slightly cool, with a hand blender (I used a mini-pimer) or an electric blender, pure the mixture and return to the pot.
  9. Add the additional 1/2 cup of broth and reheat slightly to serve.
  10. For the garnish: Dice the two reserved mushrooms, mince 2 cloves of garlic, and place in an ovenproof dish. Drizzle some olive oil and roast at 180C for about 10 minutes.
  11. To Serve: place the cream of mushroom in the bowls and pour a tablespoon of the garnish overtop.

 

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JohnnyNovember 2, 2014 - 08:01

Hi, I haven’t tried this yet but it sounds delicious! I just wanted to warn you that it’s described as a dairy-free recipe but there is a tbsp of butter listed, maybe that just slipped through.

The Saffron GirlNovember 2, 2014 - 13:21

Hi Johnny,
Thank you. You’re technically correct! ;) If going totally dairy-free, the butter can be substituted for another fat of choice.. maybe some duck fat perhaps. That would be delicious! Debra xx

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