From Sarah Britton's Naturally Nourished cookbook: "The only cream of mushroom soup I ate as a kid was the canned variety—the one that plopped out of its claustrophobic aluminum home and retained its cylindrical-tin shape. You know the one I mean. <br /> <br />These days, I still love mushroom soup, but I make it from scratch without dairy. What is the secret to the creaminess without the cream? By blending cooked beans with vegetable broth, you end up with a totally luxurious texture that mimics heavy cream but is virtually fat free. In addition, beans deliver healthy, vegetarian protein and a serious dose of filling fiber. It tastes as if you are eating the richest soup of all time, but it’s a delicious illusion that warms you up, fills you up, but doesn’t fill you out! <br /> <br />To take this delicious soup to the next level, you must make the Garlic Herb <br />Croutons. They are ridiculously rich, perfectly seasoned, and extra <br />crunchy. You’ll be finding reasons to make soup just to eat them!" <br /> <br />Featured in: <a href="https://food52.com/blog/21683-luxurious-cream-of-mushroom-soup-with-garlic-herb-croutons">A Luxurious, Warming Cream of Mushroom Soup—Without the Cream</a>.

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