By Fredrica Syren:
I think we all have heard of comfort food. It’s a special dish, usually something from our childhood, that makes us feel good. I find it fascinating how food can bring back good memories. My comfort food is cream of mushroom soup. When I was a little girl and traveled with my mom by train to see my grandfather, we used to eat lunch in the train’s restaurant. They served a cream of mushroom soup that I thought was heaven. I loved sitting there looking at the countryside and cities passing by while sipping my soup. Today I make my own version of this soup, and when I eat it, it makes me smile.
- 2 cups white mushrooms, sliced thin
- 2 Tbsp. canola oil
- 1 Tbsp. spelt flour
- 1 cup milk (I used plain almond milk)
- 2/3 cup cream
- Bragg’s liquid aminos or Tamari
- Black pepper to taste
- 1 Tbsp. dried parsley
Heat 1 Tbsp. of the oil in a frying pan and saute a single layer of mushrooms until browned. Transfer mushrooms from frying pan to a saucepan. Then repeat, adding more oil. Keep doing this until all mushrooms are browned. Sprinkle flour over mushrooms, then combine with milk until there are no lumps. Bring to a boil on medium heat while stirring. Add cream, and reduce to a simmer for 10 minutes on low heat. Add Bragg’s, black pepper and parsley.