Creamy Mushroom Soup

Serves 4
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Directions

  1. 1Heat the olive oil in a large pot over medium heat.
  2. 2Sauté the onion and garlic until softened, about 3-4 minutes.
  3. 3Add the mushrooms, thyme, and rosemary, and cook until the mushrooms release their juices and start to brown, about 6-8 minutes.
  4. 4Pour in the broth and bring the mixture to a boil.
  5. 5Reduce the heat and let it simmer for 10 minutes.
  6. 6Blend the soup using an immersion blender until smooth, or leave it slightly chunky if you prefer texture.
  7. 7Stir in the almond milk and the cornstarch mixture if using, and cook for another 3-4 minutes until thickened.
  8. 8Season with salt and pepper to taste.
  9. 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.