Creamy Garlic Mushroom Soup
Servings: 4
Ingredients
- 2 Tbsp Olive Oil
- 5 Ounces Shiitake or Oyster Mushrooms, Roughly chopped
- ½ Yellow or White Onion
- 2 Cloves of Garlic, Minced
- 2 Tsp Oregano
- Salt & Pepper to taste
- 1 Tbsp Worcestershire Sauce
- 4 Cups Vegetable Broth
- ½ Cup Non-dairy Milk
- 1 tbsp Corn Starch
Instructions
- In a medium heavy saucepan heat olive oil over medium high heat. Add onions and sauté until slightly translucent. Next add mushrooms and cook down for about 5 minutes.
- Mix in garlic, salt and pepper and Worcestershire sauce. Slowly pour in broth and bring to a boil. Once boiling, simmer for 15 minutes.
- Use your immersion blender and blend soup until smooth. In a separate bowl whisk corn starch and non-dairy milk of choice until thoroughly combined. Slowly pour milk mixture into soup and stir. Add extra salt and pepper to taste if needed.
- bon appétit!
Notes
Save in air-tight container for 3-4 days in refrigerator.