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I’d never tried a smooth mushroom soup, and although I don’t mind the texture of mushrooms, a chunky soup just didn’t sound at all good in this particular instance. The smooth soup I came up with turned out very well, despite its admittedly off-putting appearance. (Off-putting? How about swamp muck!) I used a potato to thicken in lieu of making a roux (can you even make a gluten free roux?), which I thought turned out pretty well. The boyfriend deemed it “definitely blog worthy” (hooray!), so here is the recipe!

Smooth Mushroom Soup (Cream of Mushroom Soup?)

-1 onion, diced
-3 cloves garlic, chopped
-2 stalks celery, diced
-2 carrots, peeled and sliced
-1 potato, diced
-10-15 mushrooms (or about 3.5 cups sliced), sliced
-2 tbsp. nutritional yeast
-1/2 tsp. dried thyme
-a few grinds of black pepper, or to taste
-about 4 c. water or vegetable broth
-1 c. or a little more of almond milk (or another non-dairy milk)

In a soup pot, saute the onions and garlic until the onions are translucent. Add the veggies, spices, and broth, and cover and simmer until the carrots and potato are tender and cooked. Use a blender to puree, and then dump back into the pot and thin with non-dairy milk until the consistency is to your liking. Bring back to a simmer before serving. That’s it! 🙂

-Eve

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