dairy-free creamy mushroom soup

I created this recipe when I was craving a warm, hearty soup, but didn’t want to use any cream or milk.  By blending up a portion of the soup, you get a rich and delicious texture, perfect for a cold day!

Here is how I made it:

Dairy-Free Creamy Mushroom Soup Recipe:

About 1.5 pounds mixed mushrooms (I used shiitake and white button)

1 teaspoon minced or chopped garlic

1.5 tablespoons chopped red onion

32 ounces low sodium chicken (or vegetable) broth

1-2 tablespoons fresh thyme

Salt/pepper to taste

Parsley to garnish (optional)

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Sourdough bread for croutons (about 1 piece per person)

steps:

1. Chop the mushrooms and sauté them in a large pot with oil until softened (about 5 minutes). Season mushrooms with salt and pepper to taste.
2. Add the garlic and onion. Cook for 5 more minutes. Then add the broth and thyme, and simmer for 20 mins.
3. Blend about 3/4 of the soup (using a blender or emulsifier) and add it back to the pot. Season to taste with more salt and pepper, and sprinkle with fresh parsley to garnish.
4. For the croutons: toast the sourdough bread (in a toaster or oven), and then dice into small squares.  Add the diced bread to a small pan on high heat with salt and olive oil. Toss the croutons in the pan until crunchy, and add on top of each bowl of soup! Enjoy!