'Cream' of Mushroom Soup

When removing dairy from my diet I wondered how on earth I would be able to make casseroles that required 'cream of' soups. I loved adding them to rice bakes, pot pies, soups, etc to get that creamy effect. I didn't think I would be able to recreate that magic, but I did and it was incredibly simple. And it only takes 20 minutes!

MushroomSoup

Makes about 3 cups

Ingredients

'Cream' of Mushroom Soup

  • 4 cups sliced mushrooms
  • 1/2 large onion or 1 regular onion
  • 1 cup almond milk
  • 1 cup water or vegetable broth

Simmer

Roughly chop the mushrooms and onion, and add to a large saucepan with 1 cup of almond milk and 1 cup water or vegetable broth. Bring to a simmer and cook for 15-20 minutes.

Blend

Add the soup contents to your Vitamix, food processor, or blender and blend until smooth. Voila! Cream of Mushroom Soup!

MushroomSoup