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
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 a small saucepan over medium heat. Add the olive oil and sauté the garlic and shallot until slightly browned. Add the mushrooms and sauté until cooked. Set aside half of the mushrooms.
- Add the vegetable stock and Silk Almond Milk to the saucepan. Turn the heat to low and let it simmer. Once the soup thickens, remove the saucepan from the heat and use an immersion blender to blend the soup until smooth.
- Add the reserved mushrooms to the soup and continue to simmer for a few minutes. Season with salt and black pepper, stirring to combine well. Remove from heat and serve immediately.
Nutrition
Serving: 1people | Calories: 250kcal | Carbohydrates: 19g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 1571mg | Potassium: 857mg | Fiber: 5g | Sugar: 9g | Vitamin A: 518IU | Vitamin C: 8mg | Calcium: 335mg | Iron: 2mg