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Meatless Monday — Creamy Mushroom Soup

By Fredrica Syren

By eating more vegetarian and plant foods, you will improve your overall health. Many vegetables, fruits, beans, nuts and grains are considered super foods due to their huge amount of not only vitamins and minerals but also antioxidants that will help you combat many illnesses. One super food known for its high nutritional value is the mushroom. If you want to improve your health while enjoying some delicious food, pile on mushrooms. For thousands of years, ancient Chinese medicine has used this little powerhouse to prevent and cure numerous diseases.

My passion in life is creamy foods; however, who can eat like that every day and still be healthy? Well, with this recipe for a silky creamy soup, you can. Even creamy mushroom soupthough I call it creamy, there is no cream in it at all. The creaminess comes from cashew butter and pureeing the soup. I like to top my soup with herbed croutons that I make simply by frying bread pieces in olive oil and sprinkling dried fresh herbs and garlic salt over them.

· 2 cups mixed mushrooms, sliced (I used shiitake and Portobello mushrooms)shiitake-mushrooms
· 2 tbsp. olive oil
· 3 garlic cloves, sliced thin
· 1 cup water
· ½ vegetable bouillon cube
· ½ cup almond milk
· 2 tbsp. cashew butter
· Salt & pepper to taste

Heat oil in a skillet, and cook mushrooms and garlic until browned. Place mushrooms in a saucepan with water and bouillon. Simmer on low for 10 minutes. Add milk and cook for another 5 minutes. Combine soup with cashew butter, salt and pepper in a blender, and puree until completely smooth and fluffy. Place soup back in saucepan and simmer soup for another 5 minutes.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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