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!
Makes about 3 cups
'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
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.
Add the soup contents to your Vitamix, food processor, or blender and blend until smooth. Voila! Cream of Mushroom Soup!