Tapioca mushroom soup

A tapioca mushroom soup is a winter dish with intense aromas and flavors that awaken the senses. It is difficult to describe in words the sensations that a dish like this can provoke.

If you are looking for a simple recipe to surprise, try this mushroom soup with tapioca, it is comforting, tasty and full of aromas.

This tapioca mushroom soup is thick because tapioca is rich in starch and fiber, which is why it is so satiating. It is a good source of slow-absorbing carbohydrates that give us energy for a while. It is ideal before or after training, especially at this time of year.

I usually take this cream at noon, before my daily workouts, I avoid taking it at night at all costs, tapioca is quite caloric and I prefer not to abuse it, (in fact it is included in some diets when you want to gain weight healthily), but if you tolerate carbohydrates well and weight is not a problem for you, you can take it at any time.

 

 

The mushrooms soup is a classic cream canned, the best known version is a cream without lumps, prepared with cream and with an intense flavor, I propose a homemade and healthier version, although no less tasty, my recipe is free of gluten and dairy, suitable for celiacs and lactose intolerants.

 

The industrial canned version was launched on the market at the beginning of the 20th century and became popular in the United States to the point that Andy Warhol immortalized it in his 1962 work Campbell’s Cream of Mushrooms Soup which was part of a set entitled 32 cans of Campbell’s soup, which also included the famous tomato soup.

 

As this is a creamy mushroom soup, a thickener is necessary. In this recipe, I have used tapioca, which is a starch derived from cassava. It is easily digested and provides a lot of energy. It is true that tapioca is visible in the form of small translucent balls once cooked, but it is very pleasant to the palate, it is soft and delicate and since its flavor is neutral it can be used in both sweet and savory preparations.

The advantage of using tapioca as a thickener is that you avoid using flour and also the unwanted lumps that are capable of ruining any soup cannot appear.

By using chicken or vegetable broth (for the vegan version), you get a light-colored cream, if on the other hand you decide to use a more concentrated bone or meat broth, you will get a darker soup.

This soup thickens a lot when it cools and returns to its usual consistency when you reheat it. If you think it’s still too thick when reheating it, add a little broth or almond milk and stir well to combine. It will quickly return to its original state.

 

This mushroom soup with tapioca is a good source of slow-absorbing carbohydrates that will provide you with plenty of energy.

 

It’s important to note that the combination of flavors in this recipe is fabulous. The onion and garlic go very well with the mushrooms, and the white wine gives the sauce a touch that, with the milk (or almond milk) and the broth, blends very well.

The tapioca provides texture and creaminess, and with the spices you can increase the intensity of the flavor to wherever you want. The best thing is that you prepare it and try it, you will love it.

 

Properties and benefits of tapioca:

• Tapioca is extracted from cassava.
• It contains vitamin B and folic acid, ideal during pregnancy.
• Contains vitamin K, calcium and iron, prevents osteoporosis.
• It is rich in fiber, prevents constipation.
• Gluten free, suitable for celiacs.
• Very filling.

As a negative point, it must be said that it has a lot of calories and is rich in carbohydrates, 84’90 g per 100 g. It does not contain proteins, nor fats or sugars. It is also important to know that it must be consumed well cooked because in its natural state it contains cyanide, but it must be said that when the product has gone through an industrial process this risk is minimized or disappears.

 

Tapioca is rich in fiber and is gluten-free, it is suitable for celiacs.

 

Why I like this mushroom soup so much:

• Using vegetable broth and almond drink, it is a vegan recipe.
• It does not contain cream.
• It does not contain potatoes.
• It does not contain flour.
• It is creamy and tasty.

Other soups and creams that I usually prepare:

• Cauliflower cream
• Tomato soup
• Carrot cream
• Pumpkin cream

 

As a summary of the recipe, I will tell you that the steps to follow are very simple, sauté the vegetables, add the wine, let the alcohol evaporate and add the rest of the liquids, bring to a boil and add the tapioca, let it cook and add the salt and spices. You can get the full recipe and the detailed instructions below. Go ahead and prepare it and tell me in the comments. Cheers! 😉