Cream of Mushroom
Mushrooms are a great source of nutrition, and cream of mushroom is really easy to make, easy to digest, and supportive of a healthy metabolism. But most cream of mushroom makes me angry—over flavored with herbs or spices hides the delicate flavor of mushroom, usually nothing more than a bisque or purée with no heft that leaves you underwhelmed yet somehow overfull. Usually there is hardly any glucose, and a shortage of carbohydrates in cream-based soups makes it feel off balanced and overly rich. This cream of mushroom uses mature portabellas for weight and texture and potato to add that much needed carbohydrate. Although mushrooms are relatively high in protein it’s okay to have this dish while practicing some of the low-protein therapies in my book as vegetable protein is less likely to contribute to the problems for which the therapy is needed and you can also cut back on the cream a bit. If portabellas break your budget you can use normal brown crimini mushrooms instead, which are actually just immature portabellas anyway. If protein fasting substitute flour with tapioca or potato flour. As usual, make sure you use cream that doesn’t have added gums or thickeners or else you’ll be super gassy for the next twelve hours.
CREAM OF MUSHROOM
6-8 Large Portabella Mushrooms
3 Medium Sized Yellow or Creamer Potatoes, cubed small
3 Shallots, sliced thin
3 tbsp Coconut Oil or Butter
1 tsp Sea Salt
3 tbsp flour (einkorn or spelt)
6 Cups Mushroom Broth
1/2 cup Parsley, chopped
1 pint Heavy Cream
Using a spoon, gently remove the gills of the portabellas. This isn’t necessary, and it’s probably more nutritious if you leave them in, but they will turn your cream of mushroom brown instead of creamy white. Next, in a large soup pot over medium-low heat add coconut oil (or butter), the shallot, and flour. Cook for 2 minutes, careful not to brown, then add the potato and sea salt and cook for another 5 minutes until shallot starts to appear translucent. Add broth. Cube the portabella and add to pot. Cover, bring to boil, then simmer on medium heat for 1 hour, stirring occasionally. Remove from heat and using a potato masher or large spoon gently smash up the potato but not the mushrooms, the potato should fall apart at this point anyway. Stir in parsley and cream and serve.