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.
