There is something soothing and comforting about creamy soups. They are packed with nutrients and making them is a breeze- add vegetables to the pot and blend. Much like eating them, since there is very little chewing involved in the process.
I prefer to not use soup thickeners like cassava or tapioca starches and just use blended vegetables to thicken and add creaminess but if you feel like you need more, then, by all means, add a tablespoon and blend well.
You can blend all the mushrooms and make it even creamier but I like adding a little texture to the creaminess.
Make this soup with portobello or shiitake mushrooms or go crazy and mix a whole bunch of different mushrooms. Yum!
- 1 TSP ghee
- 1.5 lb fresh mushrooms sliced
- 5 oz dried chanterelles
- 1 large onion halved
- 2 cloves garlic
- 1/2 tsp dried thyme
- 4 cups unsweetened almond milk
- 2 cups reserved liquid from dry chanterelles
- 2 TSP parsley chopped
- salt to taste
- pepper to taste
Soak dry chanterelles in a hot water for 30 minutes to rehydrate. Drain through a cheesecloth or a nut bag and reserve 2 cups of the soaked mushrooms liquid. Rinse soaked mushrooms well under running water to remove dirt and sand, gently squeeze out extra moisture.
In a medium pot, melt ghee over medium heat.
Add fresh and rehydrated mushrooms and cook until soft, about 10 minutes. Divide into two equal parts and transfer one part into the bowl.
Add onions and cook until mushrooms and onions are light brown color and tender.
Add garlic, thyme, salt and pepper and cook for 1 more minute.
Stir in almond milk and reserved soaked mushrooms liquid and blend with a handheld blender until smooth.
Add the reserved half of mushrooms, bring to a boil and cook for 5 minutes.
Turn off the heat and garnish with chopped parsley.