Dairy-Free Cream of Mushroom Soup
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 5 cups.
This homemade version of the canned standard— has no dairy or preservatives. Try it in your favorite green bean casserole recipe! —Courtney Stultz, Weir, Kansas
Ingredients
-
2 tablespoons olive oil
-
1 pound sliced fresh mushrooms
-
1 large onion, finely chopped
-
2 garlic cloves, minced
-
1 teaspoon salt
-
1 teaspoon white wine vinegar
-
1/2 teaspoon dried thyme
-
1/2 teaspoon pepper
-
4 tablespoons cornstarch
-
4 cups unsweetened almond milk
Directions
-
1.
In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.
Nutrition Facts
1 cup: 139 calories, 8g fat (1g saturated fat), 0 cholesterol, 623mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
© 2024 RDA Enthusiast Brands, LLC