I LOVE soup.
It makes me feel warm and happy.
It is filling yet healthy
and now that I have my beloved vitamix it only takes minutes to make.
It’s the perfect way to use up leftover veggies
and makes a super quick and easy lunch when I’m starving
and out of leftovers.
I make all kinds of soups and rarely follow a recipe.
The one I made a few days ago though
is a quick and easy standby and you don’t need a vitamix to make it.
(I use mine of course because I love watching it work but it’s not necessary)
So here is my (very roughly measured)
recipe for “no-cream” Creamy Potato Mushroom Soup
Why is called no cream you ask???
Because I want things I make myself to be as healthy as possible
and heavy cream rarely makes the cut in this house unless its a birthday or \special occasion and that is pretty much only to be poured straight into the ice cream machine…yum…
but I digress-
So how do I make this creamy you ask? I use cashews.
Mix 1/2 cup of cashews and 1/2 cup of water in a blender on high
or in a food processor until it is smooth and fully combined- no nut chunks here!
Just deliciousy creamy yumminess.
Seriously- this is so surprisingly good that I use it to thicken any soup that I prefer a bit creamy.
Here is a picture of it all blended up and bubbly waiting to be the base of my soup:
While you are busy watching this magic cream come together
put a pot of 2 cups of chicken stock (I prefer homemade or organic
but this is your kitchen so be free and use what you have-
this recipe is easily made vegan by using vegetable stock or plain water instead)
peel 2 medium or 3 small potatoes and chop them up and throw them in the pot of boiling stock
and let them cook until soft enough to poke a fork through.
Now lets turn our attention to the mushrooms.
I happened to have half of a large container of mushrooms in the fridge leftover from some chicken Marsala so I just threw all of them into a warm pan with about a teaspoon of EVOO and a chopped up onion but if you are the measuring type I would say about 1 1/2 cups of sliced mushrooms.
Saute those beauties up until they are glistening and soft and the onions are translucent.
Now for my favorite part….
turning chunky things into smooth things!
Pour the broth and potatoes and 1/2 the mushrooms and onions into your blender with the cashew cream blend on high until the potatoes have reached your desired consistency.
I hit the soup setting on my Vitamix and it ends up steaming hot and so creamy and fluffy.
Yum, perfect- except you are not quite done yet.
Now its up to you. You can simply toss the rest of the mushrooms and onions on top of each serving if you like the big chunks or add it all into the blender and pulse it a few times just to give the soup some texture.
and VOILA- soupe du jour fait par vous!
This recipe can be so easily modified by adding veggies you have in the house
but when I want something really satisfying there is no better solution for me than potatoes. by only using a few and layering in so many other vegetables and flavors it tastes like a huge treat
but it’s still a healthy choice!
Have fun with your food.
Good food does not have to be complicated
and easy food does not have to be unhealthy.
~eat well, be well
Creamy Potato Mushroom Soup
2 cups chicken stock
2-3 small to medium yellow potatoes (or whatever you have in the pantry)
1/2 cup water
1/2 cup cashews
1 1/2 cups sliced mushrooms
1 onion, chopped
1 tsp EVOO
peel and chop the potatoes and add to the stock in a sauce pan.
Bring to a boil and cook until potatoes are soft. (10-15 minutes)
While the potatoes are cooking
place the water and cashews in the blender and blend on high
until a smooth cream consistency is reached.
Leave the cashew cream in the blender while you heat up a saute pan
with the tsp of EVOO.
Add the chopped onion and mushrooms to the oil and
cook until mushrooms are cooked through and onions are transparent.
Once everything is cooked through add the stock,
potatoes and half the mushroom and onion mixture
into the cashew cream in the blender and turn on high.
(if using a vitamix use the soup setting)
Blend to your desired consistency.
When the soup is creamy and smooth
add in the remainder of the mushrooms and onions and
pulse to chop them a bit if desired.
Serve hot and then portion out the leftover soup and
save it in the fridge or freezer for an easy lunch another day!
This generally makes 4-5 servings for me.