Last night I was partly craving some cream of mushroom soup, and didn't really want the unhealthiness that comes along with it, and I also had a bunch of mushrooms in the fridge that needed to be used up. Luckily I found a healthy version online! And even more lucky, I have most of the stuff thats needed for the recipe from the Healthy Foodie. A great fridge clearing recipe!!! Just a few notes before I post the actual recipe, I made a few substitutions (since I wanted to clear the fridge).
Substitutions made:
1. Used home made chicken broth (I had some in the freezer from steaming a chicken before)
2. Used milk to total the needed amount of liquid since my milk was nearing expiry date
3. Left out wild rice because I didn't have any
4. Left out onions because I didn't have any
5. Subbed yogurt with whatever sour cream I had left in the fridge
6. Subbed dijon mustard with chanterelle dijon mustard I bought from Paris since, well it's a mushroom soup anyways.
Here's the recipe:
- 1/3 cup uncooked wild rice
- 7 cups water, divided
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 celery ribs, chopped
- 1 large head cauliflower, outer leaves removed, coarsely chopped
- 1½ tsp Himalayan salt, divided
- ½ tsp black pepper
- ½ tsp onion powder
- 1 tsp Dijon mustard
- 500g (1.1lb) mushrooms, chopped rather finely
- 1 cup plain Greek Yogurt
- 2 tbsp arrowroot flour
- Start by cooking the wild rice: add 1/3 cup wild rice, 2 cups of water and ½ tsp salt to a small saucepan. Bring to a boil then reduce heat, cover and simmer until water is almost completely absorbed and rice is tender, about 20-25 minutes.
- Add onions, garlic, celery, 1 tsp salt and black pepper to a medium saucepan. Cook over medium heat for one or two minutes, just to soften up the veggies a little bit.
- Throw the cauliflower in and continue cooking for a minute or two.
- Add 4 cups of water, Dijon mustard, onion powder and half the chopped mushrooms. Bring to the boil then reduce heat, cover loosely and simmer until the cauliflower is fork tender, about 5-7 minutes.
- Ladle the mixture into your blender and process on high speed until super smooth and silky in consistency. You might have to work in several batches
- Return the soup to the saucepan and add the cooked wild rice and the rest of the mushrooms. Bring back to a boil, reduce heat and simmer until the mushrooms are cooked, about 3-4 minutes.
- Meanwhile, mix the remaining cup of water, yogurt and arrowroot flour together in a small mixing bowl. Add that to the soup and stir until well incorporated; bring back to a simmer once more then turn off the heat and serve.
