A cozy, thick and creamy mushroom soup made with fresh portobello mushrooms, non-dairy milk and raw macadamia nuts that can be enjoyed as is or substitute cream of mushroom soup in your favorite casserole recipes. It’s also vegan, gluten free and keto friendly with 7g net carbs per serving!
- 3 oz raw macadamia nuts
- 1 cup water
- 1 Tbs extra virgin olive oil
- 1 small white or yellow onion, chopped
- 2 cloves garlic, chopped
- 2 large portobello mushroom caps, chopped
- 16 oz baby bella mushrooms, divided, half of them chopped, half of them thin sliced
- 1/2 tsp salt
- 4 cups unsweetened plain non-dairy milk
- 2 tsp fresh thyme
- 2 Tbs balsamic vinegar
- 1 lemon, juiced
- salt and pepper to taste
- Place the 3 oz raw macadamia nuts into 1 cup of room temperature water (or enough to fully submerge the nuts) and soak for 2 – 4 hours, then drain, discard the liquid and set the nuts aside.
- Heat 1 Tbs extra virgin olive oil (or your favorite neutral flavored oil) in a dutch oven or other large pot that can hold at least 3 quarts, over medium-high heat.
- Add the 1 small chopped onion, 2 cloves chopped garlic, 2 large chopped portobello mushrooms and the 8 oz of chopped baby bella mushrooms to the heated oil and saute, stirring occasionally for approximately 15 minutes until all of the vegetables and very soft and fragrant.
- Next, add all of sautéed mushroom mixture , 1/2 tsp salt and the macadamia nuts that were soaked and drained to a blender and pulse several times to begin the blending process. Then, pour in a cup of the non-dairy milk and start to blend the mixture. Keep the blender on, adding another cup of the non-dairy milk and blend for at least sixty seconds to get a very smooth, velvety mushroom soup base. There should be no chunks of nuts or mushrooms left. Once blended, leave the mixture in the blender while you complete the next step.
- Going back to the pot that cooked the mushrooms and other vegetables, don’t clean it. Just return it to the stove over medium heat and add the 8 oz of sliced baby bella mushrooms and 2 tsp fresh thyme sauté the mushrooms for 5 minutes until softened and they have released some of their water.
- Next, pour the soup base mixture from the blender into the pot with the sautéed mushrooms and then add the remaining 2 cups non-dairy milk, 2 Tbs balsamic vinegar, and juice of 1 lemon.
- Bring the soup to a simmer over medium high heat and then reduce the heat to low allowing it to simmer at least another 15 minutes to allow the flavors to mingle. Add salt and pepper to taste.
- Serve hot with your favorite bread or crackers.
- This soup can be kept refrigerated up to three days or frozen up to three months.
- If you can’t find baby bella mushrooms, feel free to sub with white button mushrooms
- For non-dairy milk and keto consideration, I use Ripple original unsweetened pea protein milk but you can use your preferred non-dairy, unsweetened plain milk.
- This recipe can be used as a substitute for canned cream of mushroom soup in casserole recipes. Just take note of if the casserole recipe calls for condensed. If it does call for condensed, prepare this recipe with half of the non-dairy milk (2 cups instead of 4)
Keywords: mushrooms, portobello, mushroom soup, vegan, gluten free, keto, onion, garlic, thyme, soup