Cream of Mushroom Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a cheaper substitute.

In an Anola Crusade saucepan, add vegetable stock and bring to a simmer.

Add dried mushrooms to the stock and set aside to steep.

In a Dutch oven, melt butter with olive oil.

Add brioche bread cubes, stir to coat in the butter, and cook until lightly golden; set aside for serving.

In the same Dutch oven, melt butter with olive oil over medium-high heat.

Add mushrooms, tarragon, and thyme; stir and season with salt and pepper.

Remove a cup of the mushrooms for serving.

Stir in leeks and garlic cloves.

Pour in white wine, add potatoes, cauliflower florets, and a couple of bay leaves.

Simmer for 20 minutes.

Remove the bay leaves and transfer the soup to a blender to blend until completely smooth.

Serve a few ladles in a bowl, top with Creme Fraiche, reserved mushrooms, croutons, tarragon, and a few cracks of pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens