This soup is my new go-to for a decadent-feeling treat. It's creamy, earthy, and at 49 calories per cup it's really, really low-calorie-- woohoo for that!
It's also really, really easy to make. That makes it just about the best soup ever. But don't take my word for it-- try it and let me know what you think!
- 1/2 cup diced onion (I like to dice up a large onion when I get back from the store and just keep it in the fridge in tupperware for use throughout the week-- just don't store it in a plastic baggie or your entire fridge will smell/taste like onions)
- 1 tsp olive oil
- salt and pepper
- 1/2-3/4 pound cremini, button, or portabella mushrooms, sliced thin (about 5 cups)
- 2 cups veggie stock (I like Swanson Flavor Boost mixed with water for a super quick, cheap stock)
- 4 cups Original Unsweetened Almond Breeze Almond Milk (or any other plain, unflavored milk)
- Add onions and oil to a soup pot. Turn heat to medium low.
- Once the onion start to color just a bit and get fragrant, add the mushrooms. Season lightly with salt and pepper.
- Turn heat up just a bit and stir occasionally until the mushrooms release their moisture. They'll get smaller and browner-- this is what you want. The pan shouldn't dry out or burn but if it gets dry, add a little water and keep going.
- When you think your mushrooms are done, add the broth and milk and bring to a slow boil.
- Add a bit more salt and pepper!
- Once it starts boiling (don't let it get too fast or you'll curdle your milk-- it'll just make the appearance a little less creamy, it's not really a big deal) turn it off.
- Transfer about 1/2 of your soup to a blender and blend away (this could take a couple of minutes).
- Transfer it back to the pot, stir, and check and adjust your seasonings.
- Garnish with a drizzle of olive oil and some fresh cracked pepper.
- Makes about 7 cups.
Also, it can be made with unprocessed ingredients if you make this with homemade veg stock and almond (or other) milk!