“Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.”

―  Albert Einstein

One of my favourite things about Wintertime is comfort food cooking.  The slow cooker takes centre stage on the counter and the crock pot gets to shine.

It’s been very windy and rainy for the past 2 days. Power outages in the valley and snow squalls on the Coquihalla highway,  a roadway that connects the coast with the interior of BC, across the costal mountains.   I did a good grocery shop early in the day today. Whenever the storms come in at this time of the year I like to make sure the pantry and freezer are stocked in case we’re housebound (well that’s a bit of an exaggeration) and we just want to ride out the storm hunkered down binging on Jack Ryan season 2.   I like to cook double batches and freeze meals whenever I can.  Nothing feels better when you’ve had a busy day and are feeling tired to pull a delicious home cooked meal from the freezer and heat and serve.  I’ve got my fave cauliflower curry, pumpkin soup, lots of veggies and bananas for my favourite hemp protein shakes in the freezer.

Merlin is wondering if there are any treats in there for him. 

I’ve loved cream of mushroom soup since I was a child.  Today I pulled my old recipe out and with a few simple substitutes made a delicious creamy soup minus the dairy (butter and heavy cream), a great alternative for that lactose intolerant in your life (my hubby) .

You Will Need: 

• 1/4 cup chopped onions
  2 tablespoons coconut oil
  3 cups sliced fresh mushrooms (I used white mushrooms and a medley of wild mushrooms I found at the shop today)
  4 – 6 Tablespoons spelt flour  (you can adjust the thickness of the soup as you go)
  2 cups organic vegetable broth
  2 cups organic mushroom broth
  1 cup cashew milk
  1/2 teaspoon salt
  1/8 teaspoon pepper
• Garlic and onion powder

• In a large saucepan, saute onion in coconut oil until tender.
• Add all the mushrooms and saute until tender.
• Combine flour and broth until smooth, then stir into the mushroom mixture.
• Bring to a boil; cook and stir for 2 min., or until thickened.
• Reduce heat, and stir in the cashew milk , salt & pepper.
• Simmer (uncovered) for 15 minutes, stirring often.

I used my hand blender to blend in a little extra flour to thicken up the soup.

You can now adjust the flavour with salt, pepper, garlic powder, onion powder and thyme to taste

I made a spinach salad to go with our soup topped with oven roasted veggies (yams, red onion, red pepper and brussel sprouts) and a maple vinaigrette.

If you are ok with dairy, you can substitute the cashew milk for half and half and the coconut oil for butter.  I’ve made it both ways and can say that you don’t lose any of the rich flavour by taking the butter and cream out of this soup.

Stay warm. Stay Dry.

Happy cooking.

Love,

Jennifer