Creamy Mushroom Soup
This made from scratch, cozy soup recipe uses four types of mushrooms to create a savory, earthly flavor and non-dairy milk for a creamy texture.
Ingredients
- 1 lb mushrooms diced (cremini, shiitake, oyster, button)
- 4 cups vegetable broth
- 1 medium onion diced
- 2 carrots diced
- 2 cloves garlic
- 1 tbsp thyme
- 1 tsp pepper
- ½ tsp salt
- 1 cup unsweetened almond milk
- 2 tbsp cornstarch
- 2-3 green onions chopped
Instructions
- Pick a variety of mushrooms to your liking (you really can't go wrong).
- Prepare the mushrooms by using a damp paper towel to brush off any soil. You may also lightly wash the mushrooms with water and pat dry with a paper towel. Do not let mushrooms soaked in a water bath, as they are very porous and will absorb the water.
- Chop mushrooms, reserving the stems for later.
- In a pot, add the broth, carrots, garlic, diced onion, spices and mushrooms. Cover and cook over medium heat until a soft boil begins.
- Reduce heat to simmer and continue to cook until vegetables are tender, about 30 minutes.
- While the soup is cooking, finely chop the mushroom stems.
- Add to a blender the mushroom stems, almond milk and cornstarch. Blend until incorporated and smooth.
- Once the soup has cooked for 30 minutes and vegetables are tender, add the almond milk mixture to the pot. Continue to cook for 3 minutes, stirring constantly.
- Remove pot from heat and with an immersion blender, blend the soup until it has a creamy consistency. Serve immediately topped with some chopped green onions.
Notes
If you don't have an immersion stick blender you can use a regular blender but be careful because the soup will be hot!
Nutrition
Calories: 108kcalCarbohydrates: 22gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 406mgPotassium: 523mgFiber: 6gSugar: 7gVitamin A: 5242IUVitamin C: 8mgCalcium: 110mgIron: 1mg
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