Creamy Mushroom and Onion Soup

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I was on the treadmill this morning, scrounging for videos to watch on my ipad, as I always love watching short videos. I usually love to watch Raocow and Bubzbeauty’s vlogs. One of the videos I came across was Bubz cooks for Tim’s birthday, and she made a pasta bake, and none other than a creamy mushroom soup!

It’s funny that ever since I got my Vitamix blender, I have forgotten to make soups. I keep making smoothies but the soups tend to get a little neglected. Plus, I have never tasted a creamy mushroom soup, so I had to try it. All I remember seeing was that she sauteed onions, garlic and mushrooms. Well, I could work with that!

It was lucky that I also got a pretty big packet of mushrooms in the fridge that I hadn’t thought of how I was going to use, so this was so perfect. And I spent so long thinking about what to cook too!

This turned out a really great and successful experiment, because the creamy soup was REALLY AMAZING! And mushroomy! It’s funny I usually love mushroom soup without blending it, but this is an exception. I really really have to DRINK MORE!

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Creamy Mushroom and Onion Soup

3 cups mushrooms, sliced
1 small-medium yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon extra light olive oil
1/2 teaspoon Himalayan/sea salt
2 cups water
2 teaspoons low sodium soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
A pinch of red pepper flakes
A few sprinkles freshly ground pepper
1 scallion

Wash the mushrooms and get rid of the dirt, then use a mushroom slicer to thinly slice the mushrooms. You may just want to use a knife if you don’t have it. Peel the onion, then chop it finely. Because this will be blended, it really doesn’t matter what size. Then, peel and mince the garlic.

Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (5-6). Saute the onions and garlic for about 15 minutes until the onions turn pretty much translucent. Then, add the mushrooms and salt.

Saute on the same heat for another 15 minutes, then add the water and rest of the spices, including the soy sauce, garlic powder, onion powder, red pepper flakes and pepper. Let the soup simmer for another 10-15 minutes until it’s almost boiling. Take it off the stove.

Remove a couple of pieces of mushrooms to use as garnish, then add everything in the blender and blend on full speed until the soup is completely smooth and creamy.

Garnish with chopped scallion pieces and mushrooms.

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Creamy Mushroom and Onion Soup
Serves: 2
 

Ingredients
  • 3 cups mushrooms, sliced
  • 1 small-medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon extra light olive oil
  • ½ teaspoon Himalayan/sea salt
  • 2 cups water
  • 2 teaspoons low sodium soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • A pinch of red pepper flakes
  • A few sprinkles freshly ground pepper
  • 1 scallion

Instructions
  1. Wash the mushrooms and get rid of the dirt, then use a mushroom slicer to thinly slice the mushrooms. You may just want to use a knife if you don’t have it. Peel the onion, then chop it finely. Because this will be blended, it really doesn’t matter what size. Then, peel and mince the garlic.
  2. Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (5-6). Saute the onions and garlic for about 15 minutes until the onions turn pretty much translucent. Then, add the mushrooms and salt.
  3. Saute on the same heat for another 15 minutes, then add the water and rest of the spices, including the soy sauce, garlic powder, onion powder, red pepper flakes and pepper. Let the soup simmer for another 10-15 minutes until it’s almost boiling. Take it off the stove.
  4. Remove a couple of pieces of mushrooms to use as garnish, then add everything in the blender and blend on full speed until the soup is completely smooth and creamy.
  5. Garnish with chopped scallion pieces and mushrooms.

 

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