Dairy-Free Cream of Mushroom
Dairy-Free Cream of Mushroom – easy and lighter cream of mushroom recipe using Silk Almond Milk. 100% dairy-free, gluten-free and plant-based.
Servings: 1 people
Calories: 250kcal
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 shallot minced
- 8 oz (230g) white button mushrooms, sliced
- 1 cup vegetable stock
- 1 cup silk almond milk unsweetened
- 1/8 teaspoon salt
- 3 dashes ground black pepper
Instructions
- Heat up a small saucepan on medium heat. Add the olive oil, saute the garlic and shallot until slightly browned. Add the mushroom and saute. Set aside half of the mushroom.
- Add the veggie stock and Silk Almond milk into the saucepan, and turn to low heat and simmer. When the soup thickens. Remove the sauce pan from the heat and use an immersion blender to blend the soup until smooth.
- Add the reserved mushroom into the soup and continue to simmer for a few minutes. Add salt and black pepper, stir to combine well. Remove from heat and serve immediately.
Nutrition
Serving: 1people | Calories: 250kcal | Carbohydrates: 18g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Sodium: 1571mg | Fiber: 4g | Sugar: 8g