Dairy-Free Cream of Mushroom Soup

There is nothing like having a bowl of cream of (insert whatever vegetable name here) soup. I love soups that are thick and have the body to them. Unfortunately, I am sensitive to dairy and have to limit how much dairy I eat, which can be very difficult at times. However, I’ve managed to create a recipe for cream of mushroom soup that tastes just like the dairy version but is actually dairy-free. This soup comes out thick and creamy in texture with a strong mushroom flavor. It is also a great option to eat when doing a liquid detox because it is very hardy and satisfying. My mushroom soup recipe is also vegan, vegetarian, and gluten-free friendly; requires few ingredients, and is quite simple to make. So have fun trying out this recipe, and enjoy!   

Dairy-Free Cream of Mushroom Soup Recipe

INGREDIENTS:

• 48 oz of baby bella mushrooms
• 7 cups of water
• 2 medium-sized onions
• 1 cup rolled oats, finely ground
• 4 teaspoons of onion powder
• 4 teaspoons of garlic powder
• 2 ½ teaspoons of salt
• ½ teaspoon of ground black pepper
• 1 ½ tablespoons of olive oil

TOOLS NEEDED:

• A large pot
• A frying or sauté pan
• A knife, cutting board, large spoon, and measuring utensils
• A food processor

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients. Finely chop the onions in a food processor or by hand. Finely grind the rolled oats in a food processor until they reach a flour-like consistency. Take ¾ths of the mushrooms and cut them into ¼ inch cubes. Then take the remaining ¼ of mushrooms and cut into slices ¼ inch thick.
2. In a large pot, add the onions, 1 teaspoon of olive oil, and cook the onions on high heat, with the pot covered, until the onions are translucent. Be sure to stir the pot occasionally.
3. Add the chopped mushrooms to the pot and sauté for 5 minutes with the pot covered stirring occasionally until the mushrooms begin to brown, have released some fluids and reduced in volume by half.
4. Now add the ground oats to the mushrooms and mix thoroughly. Then add the water to the pot, stir, and bring to a boil over high heat.
5. Once boiling, reduce the heat to medium, and let cook for 20 minutes with the pot covered stirring occasionally.
6. While waiting, sauté the sliced mushrooms in a frying pan. Add about a tablespoon of olive oil to the pan and heat on high heat. Then add the sliced mushrooms and sauté for 5 minutes. Next, add a pinch or two of salt to the mushrooms and continue to sauté for a few minutes until the mushrooms have browned (See video demonstration for a visual). Turn off the stove and set the mushrooms aside for later.
7. After cooking for 20 minutes, the oats in the soup should have completely dissolved, and the soup should have thickened. Now season the soup with the salt, garlic powder, onion powder, and black pepper and stir thoroughly (Note: don’t over season the soup at this point as the soup still needs to cook an additional 10 minutes).
8. Next, add some of the sautéed mushrooms to the soup. You can reserve some of the mushrooms to place on top of the soup if you want. Then stir the soup and let cook for another 5 minutes.
9. At this point, the soup is done. You can add more salt and pepper to taste if you’d like and then the soup can be served!

Chicken Salad Sandwich

 

One great way to use leftover chicken or turkey is to make chicken/turkey salad, which could be eaten as a sandwich, with crackers, lettuce, and more! This chicken salad recipe also incorporates apples and napa cabbage to provide a bit of crunch and sweetness! The recipe also uses Greek yogurt dressing instead of mayo to lower the caloric value, without the loss of the creamy texture mayo provides. However, mayo can still be used if that is what you prefer. As a sandwich, it can be topped with spinach, lettuce, cabbage, tomato, onion and so on to create a light, but satisfying meal. So have fun giving this simple recipe a try, get creative, and enjoy!  

Chicken Salad Sandwich Recipe 

INGREDIENTS:

• 1 ½ cups of chicken or turkey, finely chopped
• 1 apple, chopped
• 5 tablespoons of dill Greek yogurt (or you can use mayonnaise)
• 1 ½ cups of spinach
• 2 large napa cabbage leaves (or you can use 1 ¼ cups of regular cabbage)
• Salt and pepper to taste
• Bread, your choice: rolls, French bread, white or wheat bread, etc.
• Optional toppings: tomato slices, onions, cucumbers, etc. (Get creative!)

TOOLS NEEDED:

• A large bowl, cutting board, spoon, and knife

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. First, collect and prepare the ingredients. Take the napa cabbage and separate the white from the leafy part. Then chop the white part into ¹/₈ inch sized cubes and cut the leafy part of the napa cabbage into ¹/₈ inch thick slices so that it is shredded. Now peel, core the apple, and chop into ¹/₈ inch cubes. Then finely chop the chicken or turkey.

(See the video recipe demonstration for a visual of how to chop the ingredients and how small the ingredients are chopped)

2. In a large bowl add the chopped chicken, white part of the napa cabbage, and apple, then mix thoroughly.
3. Next, add the Greek yogurt dressing (or mayonnaise) and mix thoroughly. Now add salt and pepper to taste. The chicken salad is done and can either be served with crackers or made into sandwiches.
4. To assemble the sandwich, use a 4 by 4 inch piece of bread or a napa cabbage or lettuce leaf.  First, put a few tablespoons (about 4) of the chicken salad mixture, then add some spinach leaves, the shredded leafy part of the napa cabbage and top with onions, tomatoes, cucumbers, or any other toppings. Then serve the sandwiches!

Note: The quantities for filling the sandwiches is up to you. This chicken salad recipe can make 3 very filled 4 by 4 inch sandwiches, so adjust how much chicken salad is made or how filled the sandwiches are based on how many people you need to feed.