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.
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!)
- 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
- 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!
Megan Normansell (Kerkhoff), CHC, AADP, CFH
Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide
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