Dairy-Free Cream of Mushroom
Ingredients
-
1
tablespoon
olive oil
-
1
clove
garlic, minced
-
1
shallot
shallot, minced
-
8
oz
white button mushrooms, sliced
-
1
cup
vegetable stock
-
1
cup
Silk almond milk, unsweetened
-
⅛
teaspoon
salt
-
3
dashes
ground black pepper
Instructions
- Heat a small saucepan over medium heat and add olive oil.
- Sauté the garlic and shallot until slightly browned.
- Add the sliced mushrooms and sauté until cooked, reserving half of the mushrooms.
- Add vegetable stock and almond milk to the saucepan, then simmer on low heat until the soup thickens.
- Blend the soup until smooth using an immersion blender.
- Add the reserved mushrooms back into the soup and simmer for a few more minutes.
- Season with salt and black pepper, stir well, and serve immediately.
Nutrition Facts (estimated)
Servings
1
Calories
250
Total fat
18g
Total carbohydrates
19g
Total protein
9g
Sodium
1571mg
Cholesterol
0mg
You might also like