Dairy-Free Cream of Mushroom Soup
A dairy-free cream of mushroom soup that is easy and fast...replace the canned version!
Servings 8 cups
Ingredients
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 1 teaspoon worcestershire sauce
- 1 tablespoon fresh thyme, chopped
- 1 8 oz pkg mushrooms, sliced
- 1 cup potatoes, diced
- 4 cups veggie broth
- 1 cup cashew milk coconut or almond milk works
- 3 tablespoons flour
Instructions
- In a large soup pot, heat the olive oil on medium-high heat.
- Add the onion, worcestershire sauce, thyme, potatoes, and mushrooms. Saute until onions are soft...about 5 minutes.
- Add the broth. Cover and bring to a low boil.
- Gently boil for about 15 minutes or until the potatoes are cooked through.
- In a small bowl whisk the cashew milk and flour together to create a slurry, of sorts.
- When the potatoes are cooked through bring the soup to a low boil, if it isn't already.
- Whisk the slurry into the soup and allow to heat and thicken. If desired, mix a bit more slurry to thicken the soup even more (be careful, it thickens as it sits). Add salt & pepper, as desired.
- Serve. Or blend and store.