Cream of Mushroom & Eggplant Soup

26 Oct

Cream of Mushroom & Eggplant Soup

Serves 6-8

Mmm, Mmm Good.  Campbell’s Cream of Mushroom Soup.  It works on chicken and Thanksgiving green beans, but oh boy, it really doesn’t work on your stomach.  Errrrgg.  There it goes again.  Looks like it’s time to switch to a stomach-friendlier version, smooth and creamy, mixed in with wholesome eggplant for added savory.  Mmm, Mmm Fabulous!

Ingredients:

1 medium eggplant, skin on

1 container whole crimini mushrooms

1 small onion, quartered

2 cloves garlic

1 tsp. coarse sea salt

1 tsp. cracked black pepper

Pinch of red pepper flakes

2 Tbsp. olive oil

8 Cups vegetable broth

¼ C. heavy cream

¼ C. shredded Parmesan cheese

Directions:

Preheat Oven to 425. 

Cube the eggplant and transfer to a large bowl.  Add mushrooms, onion, garlic, olive oil, sea salt, pepper and red pepper flakes.  Transfer to baking sheet and bake in oven for 30 minutes, flipping at 15.  Remove from oven.

Transfer roasted veggies to a stockpot, and then add vegetable broth.  Let simmer on low heat for one hour.  Allow to cool.

In 3 batches, with a reserve bowl handy, transfer stockpot contents to a blender and puree until fully smooth.  Pour first batch into reserve bowl and repeat for batches 2 and 3.  Pour pureed soup back into stockpot and let simmer on low heat for another hour, stirring occasionally.  Stir in heavy cream and Parmesan.

Freezes well.  Feel like cooking for just you and your honey?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO:  The deep purple hue of an eggplant means its rich in cancer-fighting antioxidants and great for brain health because it contains a phytonutrient that protects the lipids (fats) in the brain cell membrane. 

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3 Responses to “Cream of Mushroom & Eggplant Soup”

Trackbacks/Pingbacks

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