Cream of Mushroom Soup

Serves 4 - 6

Here’s a recipe for cream of mushroom soup that is both vegan and gluten free. No dairy, no wheat. Don’t let the word “cream” fool you. You’re going to puree’ 1-2 cups at the end for a delightful roux which will give it it’s final creamy texture.

Ingredients

• 3 cups almond milk
• 2 tsp onion powder
• ¼ almond flour
• 3 TBS virgin olive oil (not evtra-virgin)
• 24 oz portobello mushrooms, diced small
• 2 garlic cloves, minced
• 1 TBS sea salt
• ½ tsp white pepper
• ¼ cup dry sherry
• Fresh chives

Directions

1. In a medium bowl, combine almond milk, onion powder and almond flour. Mix well making sure there are no lumps. Set aside.

2. Heat a large saucepan to medium-high heat (375 degrees), add oil, mushrooms, garlic, salt and pepper. Sauté over medium heat for 10-15 minutes until the diced mushrooms have released their juices and are mostly evaporated.

3. Add the almond milk mixture to the mushrooms and reduce to medium-low heat. Cook 5 minutes.

4. Pour 1-2 cups of the mixture into a blender and puree for one minute, scrape down the sides and return the blended mixture to the saucepan, add the sherry, stir it all together and reheat.

5. Serve garnished with chives.

Notes

• You can serve this as a side, or as a light meal. It serves 4 as a meal, 6 as an appetizer.
• Refrigerate what you don’t eat up to 5 days or freeze in portions for long term storage.
• That’s a lot of slicing to do on those mushrooms. If you have a food processor, let it do the work for you, pulsing two sliced portobellos at a time.
• Instead of adding the sherry during cooking, you could put a tablespoon on top of each serving.
• Use as many organic ingredients as you can to really turn on the flavor and boost the health aspect of this delicious soup.