Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup

Mushrooms are probably one of my favorite super-foods because they are full of nutrients, minerals , and vitamins needed to regenerate the cells in our bodies. Mushrooms are low in carbohydrates, calories, sodium and they are cholesterol and fat free. They are also high in fiber, protein, and B vitamins which helps us maintain a healthy metabolism. 

I wanted to keep this soup super "clean", so I only used plant based ingredients to keep the nutrient density at its maximum.

Ingredients:

• 1/2 pound mushrooms, sliced
• 1 cup unsweetened original almond milk
• 3 cups vegetable broth
• 1/2 small onion
• 1 tbsp flour
• 2 cloves garlic or garlic powder
• 1 tbsp non dairy butter
• Scallions
• Salt and pepper to taste

Directions:

• In a medium pot add butter,scallions, garlic, onions and mushrooms. Sautee for 3-5 minutes. 
• Reduce heat and add the vegetable broth and unsweetened almond milk. Cover and simmer for 30 minutes.
• Add the flour, stirring constantly . Cover and let it cook for another 20 minutes on low heat, until the soup has reached a thick consistency.

Notes:

You can place the soup in a food processor for a less chunky texture. 

Serve with salad and Enjoy!