Creamy Mushroom Soup

The richest + creamiest soup ever! (no cream!)



Ingredients

  • 1/4 cup olive oil

  • 3 yellow onions, diced

    Spices

  • 2 Tbs dried onion

  • 2 Tbs dried parsley

  • 1 Tbs sweet paprika (less if you prefer less heat)

  • 2 tsp smoked paprika

  • 1 tsp cumin

  • 2 ts. garlic powder

  • Salt + pepper, to taste

  • If you have: 1 Tbs Umami spice from Trader Joe's

  • 3 pints shiitake mushrooms, diced

  • 1 head of cauliflower, cut into florets and steamed in micro with a bit of water for 4 min

  • 4 cups vegetable broth

  • 4 cups water

Mushroom Crunchies

  • 1 container (or bag) of oyster mushrooms, shredded

  • Olive oil spray + garlic grinder spice*

    Instructions

  • In a soup pot, heat the oil and sauté the onions for about 15 min

  • Add all the spices and sauté for another 5 min

  • Add the mushrooms and cauliflower and mix well. Sauté for another 10 min

  • Add the broth and water, mix well, cover the pot, lower the flame and let the soup cook for an hour. While the soup is cooking:

  • Set the oven to 450ºF. Spread the oyster mushrooms on a parchment-lined baking tray.

  • Spray lightly with olive oil, sprinkle with garlic salt and roast for about 15 min or until crispy


Notes

  • Serves 8

Adapted from and thanks to Sarah_lasry for the recipe