Cream of Mushroom Soup

Cream of Mushroom Soup

Author:
Prep time: 7 MinCook time: 20 MinTotal time: 27 Min

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp light dairy-free butter
  • 1 lb fresh mushrooms (approx. 3 cups)
  • 1/2 large yellow onion, minced
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1 teaspoon white vinegar or sherry cooking wine
  • 1/2 tsp dried thyme
  • 1/2 tsp pepper
  • 4 tbsp cornstarch
  • 4 cups unsweetened almond milk
  • 2 handfuls of fresh kale, chopped and stems removed
  • fresh thyme leaves for garnish

Instructions

  1. In a large saucepan, heat oil and butter over medium-high heat.
  2. Add mushrooms and onion; cook down and stir until tender, about 8 - 10 minutes.
  3. Add kale, garlic, shallots, salt, vinegar, thyme and pepper; saute 2-3 minutes.
  4. whisk cornstarch and unsweetened almond milk until smooth; stir into saucepan with mushrooms & kale.
  5. Bring to a boil and stir until thickened, about 3-4 minutes. Adjust seasonings as needed!

Nutrition Facts

Sugar (grams)

4 g

Protein (grams)

5 g

Fiber (grams)

3 g

Fat (grams)

8 g

Carbs (grams)

16 g

Calories

154 kcal

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