Rachael Ray: No-Cream, Creamy Wild Mushroom Soup Recipe

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Rachael Ray: No-Cream, Creamy Wild Mushroom Soup

The best part of the holidays is spending time with friends and family, but the food is a pretty big perk! However, given that so many people have dietary needs, restrictions, or allergies, it’s important to be a bit flexible when preparing a holiday spread. Jeanette, one of the many people who work hard behind the scenes for Rachael Ray, joined the famous chef to share one of her dairy-free recipes. If you’re lactose intolerant, vegetarian, or vegan, this recipe is right up your alley. But truthfully, even if you’re a meat and potatoes kind-of person, you’ll still thoroughly enjoy this soup. Jeanette’s No-Cream, Creamy Wild Mushroom Soup will be an absolute hit this holiday season!

To get the recipe, click next page.

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Rachael Ray: No-Cream, Creamy Wild Mushroom Soup Recipe Ingredients

Rachael Ray: No-Cream, Creamy Wild Mushroom Soup Recipe

Jeannette spends most of her time behind the scenes on set of The Rachael Ray Show, but she stepped in front of the camera to share her No-Cream, Creamy Wild Mushroom Soup. (allthingschill / Flickr)

  • 8 C low-sodium beef or vegetable stock – divided
  • 2 lbs cremini mushrooms – sliced
  • 2 cloves garlic – chopped
  • 1 C raw cashews
  • salt and pepper
  • 1/4 C fresh chives – finely chopped
  • 1 C dried porcini mushrooms
  • 3 tbsp olive oil or coconut oil
  • 1 large shallot – chopped
  • 4 C cauliflower florets
  • 3 tbsp fresh thyme – picked, chopped, divided
  • 1/2 C dry sherry

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Rachael Ray: No-Cream, Creamy Wild Mushroom Soup Recipe Directions

  1. In a small saucepan, combine the porcini mushrooms and 2 C beef stock
  2. Bring to a bubble, then take off the heat and save
  3. Heat the oil in a large pot over medium-high heat
  4. When the oil is hot, add the mushrooms and cook for 8-10 minutes until brown on all sides
  5. Remove about 1/2 C mushrooms and save
  6. To the mushrooms in the pan, add the cashews, cauliflower, garlic, shallots, salt and pepper, and 2 tbsp thyme
  7. Cook for 5-6 minutes, until the cashews start to soften and the veggies start to brown
  8. Deglaze the pan with sherry
  9. Add the reconstituted porcini mushrooms and the mushroom stock, but try not to pour any of the “grit” from the bottom of the pan
  10. Add the last 6 C of stock and bring to a simmer
  11. Reduce the heat to medium and cook for 8-10 minutes, allowing time for the flavors to combine
  12. Remove the pot from the heat
  13. Transfer the mixture to a high powdered blender and blend until completely pureed
  14. Add back to the pot and simmer to keep warm until ready to serve
  15. Garnish with the saved mushrooms and the rest of the chives and thyme

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