Easy, Creamy, Rich, Dairy Free Cream of Mushroom & Wild Rice Soup (cream of mushroom base option)

Servings: 4-6

Prep Time: 10

Cook Time: 30 minutes

INGREDIENTS:

• 3 T organic extra virgin olive oil

• 1/2 t salt

• 1/2 yellow onion, diced

• 3 cloves garlic, minced

• 1lb mushrooms of choice (I love shiitake and bella), sliced

• 1/2 head cauliflower, cut in large chunks

• 32 oz homemade chicken bone broth

• 1/2 c raw cashews

• 1-2 c cooked wild rice (substitute with more mushrooms if you want it Paleo)

• 3T Braggs Amino Acids (to taste)

• Black pepper to taste

  
  

DIRECTIONS:

• Heat a dutch oven on the stove to medium heat. Add olive oil, warm but don't burn.

• Add onions and salt and saute until they start to soften. Add garlic and mushrooms, stirring to coat with salt, oil and any juice from the onions.

• Add cauliflower chunks- you will be steaming it as onions, garlic and mushrooms sauté, about 10 minutes.

• Add broth and simmer.

• Take 1c broth and place it in the blender with the cashews and soak for 3-5 minutes. This softens the cashews to make a cream. Blend on high until smooth, set aside in another container.

• Once cauliflower is completely cooked through, put the cauliflower in the blender along with broth and onions and garlic (you can add mushrooms or leave them behind, however chunky or smooth you want the soup to be determines how much you blend). Blend until smooth and return to the dutch oven. Sometimes I do a few batches to adjust my soup. I like mine thicker so I get as much onions and some mushrooms.

• Add the cashew cream, Amino Acids and pepper to taste and texture.

• Serve and ENJOY!

**Omit the wild rice to have the perfect cream of mushroom soup!