Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, dairy-free creamy mushroom soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Dairy-Free Creamy Mushroom Soup is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Dairy-Free Creamy Mushroom Soup is something that I have loved my entire life.
This dairy-free mushroom soup is savory and hearty - the flavors are so developed and extremely comforting. The roasted almond butter gave a Enjoy this creamy mushroom soup while it's hot. For a printer-friendly version of this recipe without photos, please.
To begin with this recipe, we have to first prepare a few ingredients. You can cook dairy-free creamy mushroom soup using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Dairy-Free Creamy Mushroom Soup:
- Prepare Olive Oil
- Take Onion *chopped
- Take Potatoes *peeled and chopped
- Get Mushrooms *sliced
- Take Vegetable Stock *OR Chicken Stock
- Get Salt & Pepper
- Take Soy Milk
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Instructions to make Dairy-Free Creamy Mushroom Soup:
- Heat Olive Oil in a large saucepan over medium-high heat. Add chopped Onion and cook until Onion has softened. Add chopped Potatoes and sliced Mushrooms and cook stirring for 2 to 3 minutes.
- Add the Stock, bring it to the boil. Simmer over medium-low heat for 15 to 20 minutes or until Potatoes are tender. Set aside for 5 minutes to cool slightly.
- Using a stick blender, blend until smooth. Add Soy Milk and season with Salt and Pepper, cook stirring for a few minutes or until heated through.
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