Creamy Mushroom Soup with Almond Milk - Vegan
The Silky Wild Mushroom Soup with Almond Essence is a rich and velvety delight that brings together the earthy flavors of wild mushrooms and the subtle sweetness of almond milk. Each spoonful is a warm hug, perfect for cozy evenings or a sophisticated first course in a gourmet meal.
Ingrédients
- 1 pound mixed wild mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup almond milk
- 1 teaspoon thyme, dried
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon flour
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté until they become translucent, about 5 minutes.
- Add the sliced mushrooms and cook until they release their moisture and become tender, around 10 minutes.
- Sprinkle the flour over the mushrooms and stir well to combine, cooking for another 2 minutes.
- Pour in the vegetable broth, stirring continuously to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Add the almond milk, thyme, black pepper, and nutmeg, stirring to combine. Let it simmer for an additional 5 minutes.
- Return the soup to the pot and reheat if necessary. Taste and adjust seasoning.
- Serve hot, garnished with fresh parsley.
Nutrition (per 100g)
Serving: 100g | Calories: 180kcal | Carbohydrates: 12g | Protéines: 4g | Fat: 14g | Sucre: 3g
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