This is one of the many recipes filling my freezer to the brim right now. I have actually never filled my own freezer with food, despite having done it for many others, and I have to admit, it’s pretty awesome.
Having a tiny baby has made me a meal preparing ninja. I was always pretty fast but now, I know my time is limited and there are other things that need to get done too, so I am quick and stealth and usually wearing all black (because that’s what colour my sweatpants are).
Having lots of different soups in there, as well as Lentil Dhal, Squash Chili, Veggie Lasagne (recipe coming soon) (hopefully), and high fiber snacks has made our transition into parenthood so much easier. I get it now when people get excited when they see me coming with treats for their freezer. There is nothing like feeling tired/under the weather/overwhelmed, knowing that you don’t have to think about meals and how to continue to eat healthy.
This particular soup falls comfortably into the comfort food category. Cream of mushroom soup reminds me of camp and Brownies and anything that involved such menu items as sloppy Joes and meatloaf. Everyone would complain about it, but I secretly loved it, and now I’ve created a version that is all about the immune-boosting mushrooms (and so much other cancer-crushing veg) and is a bit less gloppy and dairy-strong.
This version is dairy-free (obvs) and made creamy with a bit of coconut milk and some cauliflower (it sounds strange but it’s subtle and it works!). It is part purée and part sautéed mushrooms. The separate purée step may seem like a little excessive, but it creates the creamy vibe, hides the veggies (to make it seem more cream-based) and brings the flavours together.
The wild rice is an addition that I really like (so old school!), but you can add any soaked grain you want, or leave it out completely. You can also cook it separately before adding it to the soup to cut back on its flavour and make it more about the mushrooms.
It is worth mentioning that the rosemary, although more than welcome flavour-wise and a powerful anticancer agent, does get a little bit strong if you add it to the pre-purée step (so the leaves get puréed up too) like I have shown in the pictures. In the recipe I have changed it so that the rosemary sprigs get added after the purée step, so that they steep like a tea. A little more subtle and less overwhelming.
I so highly recommend, at some point in your life, before you start treatment, go in for surgery, (or before you have a baby?) you fill your freezer with all of your fave healthy foods. It’s like a future love letter to yourself. My past self RULES for how well I set my current self up for having this baby (who I really didn’t think would take up as much time as she does, I literally can’t put her down because I’m afraid I’ll miss something. SHE’S SO CUTE!).
Or do it for someone else. My sister dropped a bunch of food off at our place and the hospital (including our Banana Bread recipe that she turned into muffins that, paired with a huge container of watermelon, mango and lime juice, saved my husband and I from 4 days of hospital food). When we got home I almost cried every time I realized there was a healthy meal waiting for me in the fridge that I didn’t make, that just needed heating up. Among other wonderful things, she made this simple but delicious soup recipe that I couldn’t get enough of and am trying to coax her into giving me the recipe for (for probably the third time, maybe in writing this time, I have no brain right now). I will turn it into a post if all goes well.
- 2 Tbsp Extra Virgin Coconut Oil
- 800g Mushrooms, sliced (crimini, portobello, shitake, oyster or any wild mushrooms or a mixture)
- 1 Onion, sliced
- 4 Celery Stalks, sliced
- 1 Leek, sliced
- 5 Garlic cloves, minced
- 2 c Cauliflower, chopped
- 1 Rosemary sprig
- 2-3 Thyme sprigs
- 1 Bay leaf
- 1 Kombu sheet
- ½ c Wild Rice, soaked for 6-8 hours, drained and rinsed well
- 2 c Coconut Milk (homemade or one can)
- 5-6 c Water
- 1 bunch Parsley, chopped
- Squeeze of fresh Lemon Juice
- Sea(weed) Salt, to taste
- In a large pot with 1 Tbsp coconut oil and a splash of water on medium heat, sauté the celery, onion, leek, garlic, cauliflower a handful of the mushrooms, until the veggies soften and become translucent.
- Add the kombu, coconut milk and water, bring to a boil and then lower to a simmer for 15-20 minutes.
- Pull out and reserve the kombu and purée the soup in a blender or use an immersion blender.
- Transfer contents to a large bowl and put the pot back onto the heat with another Tbsp of coconut oil and splash of water.
- Add the rest of the mushrooms, rosemary, thyme and sauté until much of the water from the mushrooms has evaporated and they have become deeply fragrant.
- Pour the puréed soup back into the pot with the sautéed mushrooms.
- Add the kombu back in and add the soaked wild rice.
- Bring to a boil and lower to a simmer for another 20 minutes or until the rice is cooked.
- Adjust the seasoning (sea(weed) salt, to taste).
- Turn the heat off, stir in the fresh Parsley and add a good squeeze of lemon juice (either to the pot or to the individual bowls).
- As the rice continues to absorb the liquid, you may have to add a little bit more water to thin it out (depending on how much evaporated while simmering).
- Freezes well! and is delicious when heated up and poured over a bowl of fresh kale too.