Roasted Garlic Cream of Mushroom Soup {Dairy-Free}
 
Prep time
Cook time
Total time
 
Author:
Recipe type: soup
Cuisine: paleo, vegetarian
Serves: 4 servings
Ingredients
  • 10 ounces mixed mushrooms (cremini, shitake, oyster), roughly chopped
  • 3 tablespoons olive oil or butter
  • 1 head garlic
  • 2 shallots, minced
  • 1 tablespoon tapioca starch or gluten free flour blend (see notes for additional info)
  • ¼ cup white wine
  • 2 cups broth of any kind
  • ½ cup coconut milk, almond milk or dairy cream
  • 1 teaspoon pink himalayan salt
  • fresh ground black pepper to taste
Instructions
  1. Preheat oven to 250 degrees.
  2. Slice the top ¼" off of your head of garlic and place on a small piece of aluminum foil (or use a garlic roaster).
  3. Drizzle with a little olive oil and sprinkle with salt and pepper.
  4. Fold edges of foil up around garlic to make a little packet. Place on baking sheet and bake about 1 hour until cloves are soft. Remove from oven and let cool until cool enough to handle.
  5. While garlic is cooling, sauté the shallot and mushroom in a soup pot with olive oil until the shallot is starting to carmelize and mushrooms have given up most of their moisture.
  6. Add white wine and saute a few minutes.
  7. Add stock and roasted garlic cloves. Remove the soft cloves by squeezing them out with your fingers or a butter knife.
  8. Puree ¾ of the soup by either using an immersion blender for a short time or pour part of the soup into a blender. Pour the blended soup back into the soup pot.
  9. In a small dish, make a slurry of the coconut milk and tapioca starch.
  10. Add coconut milk/tapioca mixture along with the salt and pepper to the pot and let simmer until slightly thickened.
  11. Serve warm and garnish with additional sautéed mushrooms if desired.
Notes
If you're using this in place of a canned condensed soup in casseroles, thicken with an additional 2-3 tablespoons of starch or flour. It should be a gravy consistency for cooking.
Nutrition Information
Calories: 174 Fat: 13g Carbohydrates: 11g Sodium: 757mg Fiber: 1g Protein: 3g
Recipe by at https://www.cookingupclean.com/roasted-garlic-cream-of-mushroom-soup-df/