Mushroom cream soup with camelina flour (Vegan superfood recipe)

Mushroom cream soup is a real lifesaver for a vegan or fasting menu. It has a delicate flavor and a rich aroma that can impress even the most demanding gourmets. Blending the soup breaks down the chitin in mushrooms, making the dish much easier for the digestive system to process.

Adding camelina flour gives the soup a beautiful golden color, a thicker texture, and turns it into a true plant-based superfood. Flour made from Camelina sativa seeds contains up to 25% easily digestible plant protein, along with vitamins E, D, A, B-complex, and essential minerals such as calcium, potassium, and magnesium. Regular consumption may help improve the elasticity of veins and arteries, support stable blood pressure, and assist in maintaining healthy blood glucose levels (especially important for people with type 2 diabetes). Camelina flour can also support intestinal motility and help prevent constipation, bloating, and digestive discomfort.

CraftOil produces organic, natural artisan camelina flour made from cold-pressed camelina seed cake at its own certified mill. This is a low-fat «live» product whose nutritional value for the body is hard to overestimate.

To order camelina flour, camelina oil, or other CraftOil products, simply leave your request on the website.

Ingredients

For 4 servings of creamy, rich mushroom soup:

• 600 g water (or vegetable broth);
• 200 g cream;
• 500 g mushrooms;
• 2 medium onions;
• 2 tbsp vegetable oil;
• 2 tbsp camelina flour;
• 1 tsp salt;
• 1 pinch ground black pepper;

Step-by-step preparation

Peel, wash, and finely chop the onions (as for sautéing). Wash and finely chop the mushrooms. If using wild mushrooms, boil them in salted water for 20 minutes, then sauté them with onions in 2 tablespoons of vegetable oil for about 10 minutes, until the onion becomes golden. If using store-bought mushrooms (champignons or oyster mushrooms), pre-boiling is not necessary. Add camelina flour to the sautéed mushrooms and onions. Stir well and simmer for another 4–5 minutes with the lid closed.

Transfer the sautéed mixture to a blender, add one-third of the water or broth, and blend on low speed for 5–7 minutes until smooth. Pour the mixture into a pot with the remaining liquid and bring to a boil over medium heat. While stirring continuously, add the cream, salt, and pepper. Simmer the soup on low heat for about 30 minutes.

The soup is ready to serve immediately after cooking. Traditionally it is served with croutons and fresh herbs.

Notes:

For sautéing, you can use CraftOil sesame, camelina, corn, or sunflower oil. All of them have a high smoke point and a balanced, mild flavor.

To make the soup more filling, add a handful of crushed walnuts about 4 minutes before the soup is ready.

You can order walnuts, cold-pressed vegetable oils, and different types of flour from CraftOil — a Ukrainian online store of artisanal natural products.