A creamy mushroom soup recipe without cream or milk

This creamy mushroom soup recipe contains no cream and no milk. Its creaminess comes from white long grain rice cooked and pureed to provide a creamy consistency. What a creamy treat for those of us who are lactose-intolerant.

This is not a typical chinese soup other than the fact that I used 3 favorite chinese ingredients - white rice, chinese mushrooms and sesame seed oil.

White rice is a great substitute for cream as it doesn't have much flavour and therefore acts like a white blank canvas. You really can't attempt this with oatmeal. This substitution idea is not new and certainly didn't originate with me. It came from Jamie Oliver's 15 Minutes Meal - Mushroom soup with stilton, apple & walnut croutes.

I followed Jamie Oliver's advice to fry the mushrooms really well. I let them cook for much longer than I usually would. It was great advice. The flavour was much more intense. When I tasted it, I didn't think I needed to add any more salt.

If you want to bite into some chunky mushrooms, I suggest fishing out some of the mushrooms before pureeing the soup. Add the mushroom chunks back into the soup before serving for some hearty bites.

Ingredients

2 yellow onions
2 tablespoon olive oil
1 stock cube or 1 litre of soup stock
2 cloves of garlic
10 fresh chinese or shiitake mushrooms
Quarter cup of long grain rice
Dash of sesame seed oil
Salt and pepper to taste

Directions

1. Peel and chopped the onions into small pieces
2. Peel and chopped the garlic finely
3. Clean the mushrooms and cut into small chunks
4. Wash the rice and drain for use
5. Heat the olive oil in a soup pot and add the chopped onion
6. Fry on gentle heat for a while and add the chopped garlic
7. Add the mushrooms and stir fry everything together
8. Fry till the mushrooms wilt and release its moisture and flavour
9. Add the washed rice and stir to mix well with the other ingredients
10. Dissolve the stock cube in a litre of water or use 1 litre of soup stock
11. Add the stock to the pot, stir and bring to a gentle boil
12. Cover and boil for 5-10 minutes
13. Check the rice grains. They should be somewhat plump and broken for easy blending
14. Set up your stick or handheld blender
15. Lower the heat and blend or puree the soup to a consistency you like
16. Add salt and pepper to season the soup. Don't add too much salt :P
17. If the soup is still a bit watery, let it simmer for a bit longer to reduce. If it is too thick, add more soup stock or water
18. Serve your creamy mushroom soup hot with a dash of sesame seed oil and pepper

I hope you try this out. I really enjoyed it.

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This page has been edited and updated on 18 June 2013.

Love, Phoebe

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