Glutenfree and vegan cream of mushroom soup

A twist on classic cream of mushroom soup, designed to be both glutenfree and dairyfree. Equally suited for a vegan, paleo or Medical Medium diet! This recipe swaps traditional roux for potato starch (or arrowroot). The base is formed by a velvety cashew cream, crafted from soaked cashews. A delicate blend of paprika, cayenne, and Mediterranean green herbs adds a warming spice and aromatic complexity. This soup can be served as a comforting starter at your Christmas dinner. Or as a hearty main at lunch.

This soup is not suited for everyone on the Medical Medium because cashews contain fat. Check this cream of mushroom soup based on eggplant and potato for a fat-free option.

Other Medical Medium soups

Craving for soup? Than take a look at these vegan and Medical Medium soups:

• potato leek soup with nutmeg
• kale soup with shiitake
• roasted bell pepper and garlic soup

How to veganise mushroom sooup

A ‘normal’ mushroom soup is made with cooking cream, a roux and chicken stock. The stock adds flavour to the umami of the mushrooms. The roux (made from wheat flour) thickens the soup. I replaced the roux with potato starch, you can replace that with arrowroot. For a deeper, umami packed flavor, I added tomato passata, kombu flakes, and mushroom powder, elevating the earthy notes of the mushrooms to new heights. Optional to add are coconut amino’s and salt.

Ingredients

•  Mushrooms – I used chestnut mushrooms. If not available you can use any kind of mushrooms you can get your hands on.
• Cashew nuts – soaked in plenty of water for at least 4 hours. Medical Medium follower? Bare in mind that cashews contain fat.
• Broth – MM healing broth (link in the recipe) or regular vegetable broth.
• Tomato passata – cooked and sieved tomato’s without any additives. No tomato puree, that is thicker. Normally not an ingredient of mushroom soup but provides more depth and colour.
• Starch – I used potato starch but you can substitute for arrowroot.
• Seaweed – I used kombu flakes but you can use any kind of dried seaweed you like, it adds a bit of umami. Normally not an ingredient of mushroom soup but provides more depth and colour.
• Mushroom powder – I used a blend with Chaga, Reishi and Lions Mane. Normally not an ingredient of mushroom soup but provides more depth and colour.
• Black pepper, paprika powder and cayenne or chili pepper – to taste, for some depth and a soft kick.
• Dried Mediterranean herbs – I used oregano, thyme, rosemary and sage.

Optional Ingredients

• Coconut aminos – adds a bit of umami but is fermented. MM official website does use it sometimes, so make your own choice.
• Celtic sea salt – preferably on MM you lower your salt intake to none, but that can be a bridge to far for this soup, especially if you don’t use coconut aminos either. So make your own choices
• Extra virgin olive oil – preferable on MM you lower your fat (and oil) intake, even healthy oils like extra virgin olive oil. By baking in oil the onions do caramelize better and the mushrooms get a bit crispier. So again, make your own choice.

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