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Sunday, January 8, 2012

Light and Creamy Mushroom Soup



Growing up, I had some serious vices. Things I'm not proud of. Today, I also have some vices.

Growing up, they included, as my Mom could tell you, mandarin oranges (she found many a peel under my bed), bacon bits (behind a trinket on my book shelf), ice cream (used spoons hidden in my room), peanut butter and jam sandwiches (I made triple deckers), and I could go on. Luckily, those silly habits are all in my past.  

Still I have to admit there are certain things that if they are in the house, I just can't seem to limit my intake like I should. Grapes, peanut butter, raisins, olives and bananas all make my current list.

Cream of mushroom soup, although I have no embarrassing stories about being caught sneaking it into my room, was always a vice for me growing up and still is. We didn't have it often as a lunch or a dinner, but when we did, I loved it and ate as much as I could.

In both elementary school and high school one of my best friends, Dan and I would often spend lunch time together. His mom always stocked the house with canned goodies, things like Chef Boyardee and Campbell's soups. That's where I got my fill of Cream of Mushrooms soup.

Now this soup, so much different than that nasty gelatinous soup from a can, is quite sophisticated, a mix of different mushrooms, creamy coconut cream instead of milk, and drunken with red wine and thyme for flavour. It beats any variety from a can, and any Business or I have had from a restaurant.

Bonus? It's easy to make and good for you!

Creamy Light Mushroom Soup

Ingredients:

4 lbs mushrooms, mixed variety (I like button, cremini, and porcini), sliced
1 lg. onion, finely chopped
2 tbsp. olive oil
1 tbsp. coconut oil
Salt and pepper
1/2 bottle red wine
1 cup filtered water
Bunch of fresh sprigs of thyme
1/2 cup coconut milk (you can sub in homo milk or table cream if you can have dairy)

Directions:

1. In a large pot, melt the coconut oil and heat the olive oil together over medium heat. Add the onions. Cook over medium heat until the onions are softened. About 5 minutes.
2. Add all the mushrooms. Cover, and let cook for about 5 minutes. (a lot of water will come out of the mushrooms and they should become soft quite quickly. 



3. Remove the lid and allow the mushrooms to continue to cook, while the liquid evaporates. 
4. Once the liquid in the pan had reduced to about half, add the wine and thyme sprigs. Cook over medium heat until the wine had reduced by half. 




5. Pull the sprigs of thyme out, scrapping your fingers along the stems as you remove them, leaving behind the leaves. 
6. Add the water and coconut milk, simmer for at least 15 minutes. Enjoy :)







3 comments:

Jessica said...

This looks so good!

Kathy Shea Mormino said...

I would love it if you would join me in linking up at my weekly Clever Chicks Blog Hop: http://www.the-chicken-chick.com/2012/12/clever-chicks-blog-hop-10-rural.html

I hope you can make it!
Cheers,
Kathy Shea Mormino
The Chicken Chick

Kathy Shea Mormino said...

I would love it if you would join me in linking up at my weekly Clever Chicks Blog Hop: http://www.the-chicken-chick.com/2012/12/clever-chicks-blog-hop-10-rural.html

I hope you can make it!
Cheers,
Kathy Shea Mormino
The Chicken Chick