Mushroom Soup

 Yield: 4 servings, cooking time: 10-15 minutes   

• 4 Tbsp. olive, grape seed or non-gmo canola oil
• 1 small or half large white or yellow onion, minced
• 2 cloves garlic, minced
• 1 Lb. crimini (baby bella) or white button mushrooms, sliced
• 4 c. vegetable stock (see recipe)
• 1/2 - 3/4 c. unsweetened non-dairy milk (I use soymilk)
• 2 Tbsp. arrowroot powder (cornstarch)
• Salt and pepper to taste

In a small bowl, whisk arrowroot powder with 1/4 c. of stock (this will ensure the arrowroot is smoothly incorporated). In a medium to large sauce pan, heat the remaining stock and milk together over low - medium heat. Meanwhile, in a medium to large sauté pan, heat oil over medium heat. Add onion and garlic, sprinkle with salt and pepper and cook for 5-7 minutes. Add mushrooms, sprinkle with salt and pepper and cook for 3-5 minutes. Add arrowroot mixture to stock mixture and whisk. Stir in mushroom mixture and salt and pepper to taste.

Pin It