Non Dairy Cream of Mushroom Soup

Non Dairy Cream of Mushroom Soup

Ingredients

• 1 lb of Mushrooms, chopped
• 1 tablespoon of Olive Oil (or more if needed)
• 1/2 Onion, Chopped
• 1 teaspoon of dried thyme
• 1/2 Cup of Wine Wine (the dryer the better)
• 4 Cups of Stock (chicken or vegetable)
• Parsley, chopped (optional)
• Salt and Pepper to taste

Instructions

1. In a large pot heat 1/2 Teaspoon of olive oil over medium heat. Add the onions and cook until translucent.
2. Add the thyme and cook for 2-3 minutes more
3. Insert the mushrooms and let them cook down until soft (about 5 minutes)
4. Add the wine and stir the liquid reduces in 1/2 the size (3-4 minutes)
5. Pour the stock and let it simmer for 10-15 minutes
6. Throw 3/4 of the mixture in the blender and blend until creamy. Careful when blending HOT liquids, do not overfill the blender jar.
7. Add the blended soup back in the pot with the remaining mushroom chunks. Add salt and check for seasoning. Boil for 2 minutes and serve

Content and Image from browardsaves