The perfect Thanksgiving Soup. Hearty & Healthy ~ loaded with Umami "yum" that's not too filling as a start to your holiday feast!
Below, my favorite Thanksgiving recipes
Forms of classic mushroom soups have been known in France and Italy for centuries. Due to the simplistic ingredients, and easy availability, it's most likely the origin is as old as the development of the hunter- gatherer society. Oh-so comforting as cool temperatures have arrived.
The characteristic smooth silkiness of this soup is derived from soaked raw cashews and the creamy texture of roasted chestnuts. Blended together and stirred into the finished soup - I like to save some and spoon on top of the soup as a lovely garnish. A wonderful addition to enrich the soup, without dairy.
The key to the flavor and color of the soup starts with soaking dried porcini mushrooms (I found "organic" at my health food store) which delivers a rich, deep-brown "broth". I like sauteeing two kinds of fresh mushrooms (many locally sourced) for a nice flavor contrast - shiitake and cremini. Flavoring in the pot is minimal so that the fresh mushroom aroma shines through, they are rosemary, leeks, garlic, chiles and a shot of sherry. Vegetable stock is the perfect base for the mix, vegan and vegetarians can induldge - as the mushrooms really do have that meaty texture and a umami punch. Umami is defined as "a fifth taste, that is pleasant and savory".
The reason I love to make my own soup from scratch... commercial brands, such as Campbell's condensed Cream of Mushroom Soup (below, found on their website) have ingredients I would never, ever eat. Loaded with gmo's and MSG - makes you think of what's nourishing our bodies.
WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.
Convenience does not always do our health well!
This soup can be made a few days ahead, then reheated on Thanksgiving - or, make over the weekend and freeze for a few days. Doubling and tripling the recipe is easily done, just cook the mushrooms in batches for a golden, roasted flavor.
For a luxurious garnish, slice a few chantarelle mushrooms and saute them in some extra virgin olive oil and sprinkle with some sea salt and top each bowl as it leaves the kitchen. These mushrooms have a fantastic, almost neon golden hue. They are said to be golden looking, golden tasting, and golden priced. Only a few are needed, so induldge!
Wishing all a festive and joyous Thanksgiving,
Ingredients for the soup
Sautéing the mushrooms
Adding the other flavoring ingredients
Cooking chestnuts and cashews for the "cream"
The soup, before adding the "cream"
A Zest For Life Thanksgiving Recipes: press each for recipe
- Pumpkin Cider Pie with Shortbread Cookie Crust
- Deep Dish Apple and Pear "Pie" with Ginger- Molasses Shortbread Cut-Outs
- And ... for your leftover Turkey, a great weekend recipe: