Home-Made Condensed Cream of Mushroom Soup in Clay

Suitable for VitaClay Models: VS7600, VF7700, VM7900

Growing up, one of my favorite things was mushrooms (I still really like them). I would eat them raw, in salads, or just by the handful. Anything mushroom-flavored was awesome, so of course I loved cream of mushroom soup or any recipe that contained it.

As I’ve transitioned to more real food in my diet, there are things that I really miss. Like cream of mushroom soup. Sometimes I make compromises and just buy the concentrated stuff at the store. The good thing is that there are now organic options that I can live with, if not feel great about.

But sometimes I have the brilliant idea that I could probably make this thing that I miss so much. After all, it is basically just mushroom-flavored cream, right? Something like that. So I set out to find a recipe that I could adapt to a real food lifestyle (and to VitaClay, if possible—since VitaClay makes everything easier!) So here is what I came up with. I found a few recipes online and then experimented until I found what worked for me with VitaClay. Let me know what you think!

Ingredients:

• 1 teaspoon onion powder
• 2 tablespoons tapioca, arrowroot, or GMO-free cornstarch
• 1 tablespoon coconut oil
• ⅛ teaspoon white pepper
• ¼ teaspoon salt (or to taste)
• Pinch of sugar (coconut sugar is my fave)
• 8-ounces sour cream, crème fraiche or whipping cream
• Handful (~¾ cup) fresh mushrooms, sliced

1. Throw all ingredients into the VitaClay cooker.
2. Cook for about 10 minutes on “soup” or "low"
3. Using a hand-immersion blender, blend until mushrooms are in tiny pieces
4. Cook another 10 minutes, and whip again at the end
5. Store in a glass container in the fridge for 1-2 weeks and use in all of your favorite recipes!

This recipe will make a condensed version of mushroom soup. If you'd like to thin it out, you can stir in mushroom broth until the soup reaches the desired consistency.