Fall is the perfect time to start breaking out the soup recipes again. In my cookbook, Eating Purely, I have a lot of my favorites including this one: Creamy Mushroom Soup. The key to making this soup taste absolutely delicious is sautéing the mushrooms for a long time at a low temperature. The flavors emerge, and you are left with a rich, delicious soup. I love adding shiitake mushrooms to the mix as they are a good source of iron and good for your immune system.
Creamy Mushroom Soup with Pine Nuts + Truffle
From
Eating Purely Cookbook
vegan, gluten-free
1 tbsp olive oil
3 cloves garlic, finely chopped
1 large shallot, finely chopped
2 lbs assorted mushrooms
3 cups of vegetable broth
1 (15-oz) can coconut milk
truffle sea salt, to taste
pine nuts
In a pot over medium heart, add olive oil, garlic, and shallot. Sauté for 3-5 minutes or until fragrant. Add mushrooms and continue tosauté for 20-30 minutes on low to medium heat. Add broth and cream of the coconut milk, discarding the coconut liquid. Using an immersion blender, blend until smooth. Continue to cook on low for 10 minutes. Add truffle salt to taste and top with pine nuts.
Soup there it is.
