Tuesday, November 26, 2013


Winter weather is here, and there is nothing like a hot bowl of creamy soup to warm and cozy up the soul. After becoming lactose intolerant, I stopped being able to have my favourite types of cream soups -  until now that is. I was looking for a quick, creamy alternative to my mom's amazing cream of mushroom. Although still not perfected, this recipe comes quite close.


  • 9-10 baby portobello mushrooms
  • 3 portobellini mushrooms
  • half of a small onion
  • 2 cups of unsweetened almond milk
  • 2 tbsps. of nutritional yeast
  • thyme, pepper, nutmeg & salt to taste
  • a cube of vegetable bouillon (I use the one from Celifibr)
  • Throw everything except the 3 portobellini mushrooms and a small piece of onion into your high speed blender and bed till smooth
  • Dice the portobellini mushrooms into medium sized cubes and do the same with the small piece of onion you saved
  • In a medium sized pan add a bit of oil and caramelize the mushrooms and onion 
  • Then pour the blended mushroom mix, lower heat and let simmer for a bit - this is a good time to taste for salt and spices - add as you need to.
  • Serve and enjoy!

What is your favourite type of cream soup?! Let me know!


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