Cream of Mushroom Soup • catering
Servings: 16 quarts
Makes 500 oz of soup!
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Equipment
- large stock pot 20 qt
- Vitamix or Blendtec
- Food Processor
- silicone spatula
Ingredients
SAUTÉ
- 200 gm unrefined coconut oil
- 414 gm onion; yellow diced
- 48 oz mushrooms; bella 680 gm
- 48 oz mushrooms; white 680 gm
- 315 gm garlic 315 gm; minced
- 1/2 c Himalayan sea salt 84 gm
- 4 T black pepper 12 gm
- 1/2 c lemon juice 140 gm
ADD WATER
- 56 oz purified water; cold 8 quarts
CREATE CASHEW CREAM
- 4 lb cashews; raw
- 64 oz purified water; cold
THICKEN
- 8 oz purified water; cold
- 1 c potato starch
- 1/2 c tapioca starch
Instructions
- Dice the onions using the food processor and the adjustable slicer blade.
- Break apart the mushrooms using the food processor and the julienne blade.
SAUTÉ
- Add all SAUTÉ ingredients to the large stock pot and sauté for 20 minutes on high, stirring often with silicone spatula.
ADD WATER
- Add the 56 oz water to the large stock pot and continue to stir periodicallly.
CREATE CASHEW CREAM
- Take a high powered blender and add 1 lb of cashews with 16 oz water. Blend until smooth.
- Add the cream to the large stock pot. Keep stirring so it doesn't stick to the bottom.
- Repeat the same process, 4 times total.
THICKEN
- In the dirty blender, add 8 oz water with the potato and tapioca starch. Blend on high.
- Pour into the stock pot and keep stirring.
- Cook on high for another 10 minutes, stirring frequently. ENJOY!!
