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Cream of Mushroom Soup

Taken from Vol. 5 of the Healthy Home Cookin' Cookbook Series.

Use this in all your recipes that call for mushroom soup. Dairy free and still delicious.

2 med onions (or 3 Tbsp onion powder)
1 stalk celery
10 to 12 cups water (or soy milk omit cashews)
1 cup raw cashews
1/4 cup cornstarch
4 to 5 cubes Tasty Brown Bouillon
1 tsp sea salt, to taste
6 to 7 cups mushrooms (Yes, it is a lot of mushrooms.)
2 cups coarsely chopped mushrooms (to desired texture)

In blender place cashews and enough water to cover. Blend until smooth, add remaining ingredients, except coarsely chopped mushrooms and water. Add enough water to blend until creamy and smooth. Pour into saucepan. Stir in coarsely chopped mushrooms and remaining water. Cook over medium heat until tender. Serve. Sometimes we blend it, add cornstarch and use over baked potatoes. Naturally gluten free.

Yields about 4 quarts. I freeze the extra. Serves 12 (about 1 1/4 cups per serving)

Preparation time: 15 minutes

Cooking time: about 30 minutes

Nutrition (per serving): 100.7 calories; 5.7g total fat; 0mg cholesterol; 268.2mg sodium; 265.7mg potassium; 10.4g carbs; 1.3g fiber; 2.5g sugar; 3.7g protein.;

 

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