It’s no secret the canned cream of mushroom soup is horrendous for your health. Is there even any real food in there?? Here we have a much more flavorful and healthy alternative- great eaten on its own with a salad, or used as a replacement for cream of mushroom soup in your favorite recipes.
Nom!
To add a wild twist to mine, I chose to use wild chanterelle mushrooms that I had frozen from last summer’s harvest. But you can use any mushroom you can get your hands on and it’ll still be wonderful! In place of the white wine I used my maple sap wine that we brewed with sap from the maples in our yard last winter. (wow that stuff is strong!)
Ingredients:
- 16-24 oz mushrooms
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 tablespoons of gluten-free flour
- 1/2 cup white wine
- 4 cups of vegetable broth
- 6-10 ounces brie, rind cut off and cut into smaller squares
- 1/2 cup heavy cream
- sea salt and pepper to taste
Directions:
- Finely chop 3/4 of the mushrooms, and then slice the rest into thin pieces.
- Melt the butter in a pan over medium heat and add the mushrooms. Cook for about 5 minutes, stirring frequently.
- Add the onions, thyme, and garlic to the mushrooms and cook on medium heat for about 5 minutes, or until the onions are translucent.
- Add the flour and wine then cook for another 5 minutes.
- Add the milk and brie, and stir as until the brie fully melts.
- Separate the bigger slices of mushrooms, then puree the rest of it in a blender or food processor. Then add in the mushroom pieces for some texture, and enjoy!
Warmly,
Megan Normansell (Kerkhoff), CHC, AADP, CFH
Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide
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Tonight’s dinner is a lovely sprouted brown rice risotto with bits of peas and carrots, cooked with some chopped wild wood nettle, which can be used just as spinach or kale would but is much more nutritious. I sauteed the morels (can use any edible wild mushroom) until golden in a bit of butter and Himalayan salt. Simply sub the butter for something like olive oil to make this vegetarian dish vegan. The pilaf is sprinkled with chives from my garden & flowers from the creeping charlie “weed” in my yard. A garnish of another delicious “weed” in my yard- goldenrod shoots. 
Wisconsin Wellness 