Dairy Free Roasted Garlic Cream Of Mushroom Soup
Preheat oven to 250 degrees.
Slice the top ¼" off of your head of garlic and place on a small piece of aluminum foil (or use a garlic roaster).
Drizzle with a little olive oil and sprinkle with salt and pepper.
Fold edges of foil up around garlic to make a little packet. Place on a baking sheet and bake for about 1 hour until cloves are soft. Remove from oven and let cool until cool enough to handle.
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.
Add white wine and saute for a few minutes.
Add stock and roasted garlic cloves. Remove the soft cloves by squeezing them out with your fingers or a butter knife.
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.
In a small dish, make a slurry of coconut milk and tapioca starch.
Add coconut milk/tapioca mixture along with the salt and pepper to the pot and let simmer until slightly thickened.
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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