This Lighter Mushroom Soup with Almond Milk is a creamy yet guilt-free twist on a classic favorite. Packed with earthy mushrooms, aromatic herbs, and the subtle nuttiness of almond milk, this soup delivers comfort without the heaviness of cream. It’s vegan-friendly, dairy-free, and perfect as a starter or a light main dish. Ideal for those watching their calorie intake while savoring rich, savory flavors, this soup is quick to prepare and versatile enough to adapt with your favorite herbs and spices. Whether for a cozy weeknight meal or an elegant dinner party, this recipe is sure to delight every palate.
Recipe Tips and Tricks:
- Use unsweetened almond milk to keep the flavors balanced.
- Blend half the soup for a mix of creamy and chunky textures.
- Sauté mushrooms until golden for deeper flavor.
- Add a splash of white wine for extra complexity.
- Garnish with fresh parsley or a drizzle of truffle oil for a gourmet touch.
Lighter Mushroom Soup with Almond Milk
A creamy yet dairy-free mushroom soup made with almond milk, offering a light, wholesome, and delicious twist on comfort food.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 12 oz (340 g) mushrooms, sliced
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
- 1 tbsp cornstarch (optional, for thickening)
- Chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion until translucent, about 3-4 minutes. Add garlic and cook for 1 minute.
- Stir in mushrooms and cook until golden brown and softened, about 5-7 minutes.
- Add vegetable broth and bring to a simmer. Cook for 10 minutes.
- Stir in almond milk and thyme. Blend part of the soup with an immersion blender if desired.
- For a thicker consistency, dissolve cornstarch in 1 tbsp water, then stir into the soup and simmer for 2 minutes.
- Season with salt and pepper, garnish with parsley, and serve warm.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently to avoid separating the almond milk.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 68Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 456mgCarbohydrates 7gFiber 0gSugar 2gProtein 1g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
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