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Dairy-Free Mushroom Soup with Truffle Croutons

Dairy-Free Mushroom Soup with Truffle Croutons

This mushroom soup will convert the biggest mushroom haters in your household! My stepson, who claims to detest mushrooms LOVED this soup. He even asked for the recipe to make it with his mom. WOW. *Just don't tell them what's in the soup until they try it and fall in love too!
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Prep Time 30 minutes
Cook Time 30 minutes
Servings 6

Equipment

  • Handcrafted cutting board The equipment you use makes as big of a difference as the ingredients!
  • Soup pot
  • 1-2 Mixing bowls
  • Baking sheet
  • Parchment paper optional
  • Love, always

Ingredients
  

For The Soup

  • 650-700 g Cremini Mushrooms, or your mushrooms of choice! (3 pints)
  • 1 white onion sliced
  • 2 tbsp virgin olive oil
  • 1 tbsp garlic purée
  • 1 tsp Herbes Salées du Fleuve or sea salt
  • 1 tsp Fresh or dried thyme
  • 1/3 cup flour (or cooked brown rice)
  • 1 L chicken or vegetable broth
  • 1/2 cup coconut milk
  • S&P to taste

For The Truffled Croutons

  • 3 slices Whole wheat bread I love using the sesame bread from Première Moisson for croutons!
  • 2 tbsp olive oil
  • 1 tbsp Favuzzi Mushroom & Truffle Spread *see notes
  • 1 tsp Fresh or dried thyme
  • S&P to taste

Instructions
 

  • Wash the mushrooms with care and patience. I know this can feel tedious, but it is satisfying when you wash away the dirt from which it came.
  • Remove the end of the stems. Not the entire stem as I notice some people tend to do, just slice the rough end off.
  • Slice the mushrooms and put to the side.
  • Heat the olive oil in your soup pot over medium heat. Add the sliced onions and cook for 3-5 minutes.
  • Add the salted herbs, garlic, and thyme. Cook for a minute.
  • Add the mushrooms and flour. Mix well. Cook for 3min.
  • Add the broth (I used chicken). Bring to a boil, then reduce to a simmer for 15-20min.
  • Prepare the croutons while the soup simmers (or you can also prepare them before!)
  • Add the coconut milk and bring back to a simmer.
  • Using a hand blender or Vitamix, blend the soup until smooth.

FOR THE CROUTONS

  • Pre-heat the oven at 350°F
  • Cut the bread into bite sized cubes.
  • In a mixing bowl add the olive oil, mushroom truffle spread, thyme, salt, and pepper. Mix well then add the bread, making sure to cover each cube!
  • Lay onto baking sheet with parchment paper (or directly if it is nonstick)
  • Bake for 10-15 minutes, checking regularly to mix and avoid burning. Remove once golden brown and perfectly crisp!
  • Serve warm in your favourite bowls with a generous amount of croutons! Garnish with fresh herbs like parsley or chopped spinach even. Enjoy with loved ones and mushroom haters, watch them as they convert to mushroom lovers!