Vegetarian

12/3/2017

Since we are heading into the colder months of winter I figured a good soup recipe would be nice to have. I have tried and loved this dairy free version of non-cream o' mushroom soup.

Ingredients:

• Sea salt and black pepper
• 2 Tbsp vegan butter or olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 cup finely chopped mushrooms (button, baby bella, or cremini)
• 2 Tbsp all-purpose flour
• 3/4 cup vegetable broth (DIY or store-bought)
• 1 cup unsweetened plain almond milk

Directions:

In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned. Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate. Add almond milk next and whisk to stir again. Season with a touch more salt and pepper bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.