Go Back Email Link
–+ servings

Cream of Mushroom Soup • catering

Course: Soup
Servings: 16 quarts
Makes 500 oz of soup!
Print Recipe Add to Collection

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!!