Fall is finally here in Southern California, which means that it’s time I make soups for my family. I love soups; as the temperature dips, nothing warms me up like a good bowl of hearty soups, such as cream of mushroom.
While I love regular cream-based, rich, thick, and heavy cream of mushroom, I developed this dairy-free recipe today. I love trying out new ingredients and change things up a bit in the kitchen; in this case, I challenged myself to create delicious meat-and dairy-free versions of our favorite fall recipes.
This recipe is great for toddlers who are lactose-intolerant. I used Silk’s Almond Milk instead of heavy cream.
The nutty taste in the almond milk pairs perfectly well with the mushroom and vegetable stock. This recipe is also completely plant-based. If you or your little ones have special dietary needs, this is a good recipe you should try this season.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
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