Cream of mushroom soup.
Does it get more comforting than that?
If you grew up like I did then this was always a staple to keep around the house to add to various dishes and recipes - but if you developed a dairy sensitivity later in life (like this girl), or you've made the choice to go plant-based, all those creamy delicious and comforting recipes are lost!
Yes, you could make a super fancy vegan version with coconut cream, fresh mushrooms, and all that jazz, but honestly who has time for that on a Tuesday night after work? We need simple, we need easy, and we need tasty enough for the family while still healthy enough to keep us feeling our best. For the health factor we chose Agaricus mushroom powder. It has a wonderful umami - almost soy sauce - flavor that really makes the soup shine while being packed with immune supporting nutrients and antioxidants. Win win!
We made a soup MIX so that we can make it once, and then have a wonderful shelf stable "just add water" base we can use as a soup, in a casserole, mixed into cauliflower rice for a quick pilaf, or as a super flavorful sauce or seasoning!
Or, if you're a camper or backpacker - this is PERFECT for some homemade backpacking meals!
Ingredients
2 cups powdered milk (we used powdered coconut milk)
3⁄4 cup cornstarch
2 tbsp dried onion, minced
1 tsp dried basil
1 tsp dried thyme
1 tsp ground sage
1 tsp garlic powder (or more)
1⁄2 tsp pepper
3 tbsp Agaricus Extract Powder
Instructions
Mix all ingredients together.
Either store in a jar or container with a tight fitting lid for later, or use now!
To make cream of mushroom soup:
Add 2/3 cup soup mix to 1 cup hot water or broth
Mix until dissolved, thick, and creamy!
We hope you enjoyed this recipe and please do tag us on Instagram (@nature.restore) if you make one! We would love to see how it turns out!
