Wild Mushroom Soup
Ingredients:
4 cups vegetable stock - see recipe
1 cup heavy cream or whole milk
¼ cup roasted garlic
1 Tbl whole butter
2 cups mushrooms- chopped (you can use a combination of any mushrooms)
¼ cup fresh thyme
¼ cup carrots- chopped finely
¼ celery – chopped finely
1 Tbl kosher salt
You will need a stock pot or a large sauce pot.
Begin by rinsing then chopping the carrots, celery, thyme, and mushrooms. Melt the butter over medium high heat. Sauté the carrots, celery, and mushrooms for five minutes and then add the roasted garlic and continue to sauté for one minute. Pour in the vegetable stock and bring to a simmer. Let the soup simmer for twenty minutes. Lower the heat to low and add the cream and salt. Mix well and taste. You can puree the soup with a stick blender to smooth out the finish, or leave it rustic.
Serves 4
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We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.
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Can I use light cream instead of heavy cream or fat free milk? Thanks
You can use light cream but I do not recommend milk. Milk doesn’t contain the richness and fat content you need for this dish. If you absolutely must use milk then I guess it will work….
I have been following your IC Update on line and on FB and was wondering if you could help me convert this mushroom soup recipe to a wheat and gluten free as well as dairy free dish. I was thinking of using red potatoes to thicken the soup. What do you think? Do you have any suggestions?? I miss have a good creamy mushroom soup.
Jo Ann,
Give me some time and I will knock that out for you. A great number of people have been asking for gluten-free recipes as well…..tough stuff but its absolutely possible.