8 oz baby bella, shitake or other mixed mushrooms, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1½ cups broth of any kind (I typically use beef broth or vegetable broth)
½ teaspoon pink himalayan salt
¼ teaspoon onion powder
¼ teaspoon ground black pepper
⅛ teaspoon dried thyme
¾ cup non-dairy milk of any kind (be sure it's unsweetened!)
⅓-1/2 cup all purpose flour or gluten-free all purpose flour blend depending on desired thickness
Instructions
In a saucepot, saute the mushrooms, garlic and olive oil until the mushrooms have browned and given up most of their moisture.
While this cooks, whisk together the non-dairy milk and flour to form a slurry and set aside.
Add the broth and seasonings and stir to combine.
Heat to simmering and then whisk in the milk and flour slurry.
Stir cook for a few minutes until thickened.
Use right away in place of canned condensed soups or store in the fridge until needed up to a week. To eat as a non-condensed soup, mix with additional broth until thinned to desired consistency.
Notes
Note: I have frozen this with success as well. To use from frozen, defrost first and reblend in a blender if separation has occured.
Nutrition Information
Serving size: ½ cup Calories: 127 Fat: 8g Carbohydrates: 10g Sugar: 1g Sodium: 330mg Fiber: 1g Protein: 4g
Recipe by at https://www.cookingupclean.com/cream-of-mushroom-soup-dairy-free/