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Lighter Mushroom Soup with Almond Milk
Kathie Clane

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Modern Vegan
Calories: 68
Ingredients Method Notes

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

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion until translucent, about 3-4 minutes. Add garlic and cook for 1 minute.
  3. Stir in mushrooms and cook until golden brown and softened, about 5-7 minutes.
  4. Add vegetable broth and bring to a simmer. Cook for 10 minutes.
  5. Stir in almond milk and thyme. Blend part of the soup with an immersion blender if desired.
  6. For a thicker consistency, dissolve cornstarch in 1 tbsp water, then stir into the soup and simmer for 2 minutes.
  7. 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.