40 Days of Clean Eating: Dairy Free Roasted Garlic Cream of Mushroom Soup

Day 4 of 40

Originally posted on Cooking Up Clean [Photo credit: Kari Lund]

Prep time: 75 min

Cook time: 15 min

Serves: 4

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
• ¼ cup white wine
• 2 cups broth of any kind
• ½ cup coconut milk, almond milk or dairy cream
• 1 teaspoon 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 shallots and mushrooms 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: This can be used in place of canned cream of mushroom soups for many recipes or as a béchamel for lasagna.

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