Serves 4
Directions
- 1Heat the olive oil in a large pot over medium heat.
- 2Sauté the onion and garlic until softened, about 3-4 minutes.
- 3Add the mushrooms, thyme, and rosemary, and cook until the mushrooms release their juices and start to brown, about 6-8 minutes.
- 4Pour in the broth and bring the mixture to a boil.
- 5Reduce the heat and let it simmer for 10 minutes.
- 6Blend the soup using an immersion blender until smooth, or leave it slightly chunky if you prefer texture.
- 7Stir in the almond milk and the cornstarch mixture if using, and cook for another 3-4 minutes until thickened.
- 8Season with salt and pepper to taste.
- 9Serve hot, garnished with fresh parsley.
Ingredients
- 2 tablespoons olive oil
- 1 small onion
- 3 garlic cloves
- 1 pound mushrooms (cremini or button)
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 3 cups low-sodium vegetable or chicken broth
- 1 cup unsweetened almond milk
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt
- pepper
- Fresh parsley
Equipment
large potimmersion blender
Tips
- This soup is quick and diabetic friendly.
- It's perfect for meal prep.
- Can be blended until smooth or left slightly chunky.
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