Dairy-Free Mushroom Soup

You can't get simpler than this! This soup is so light and comforting, yet incredibly tasty. You'd think it might take a lot of effort to make, but it comes together in just 15 minutes with a few simple ingredients. There's no dairy, no gluten, just yummy slurping!

Yield: 5 cups

Difficulty Level: Easy

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

2 cups sliced portabella mushrooms, roughly sliced

1 medium onion, roughly sliced

2 tablespoons olive oil, plus 1 teaspoon for garnish

1 garlic clove, grated

1 teaspoon ginger, grated

3/4 teaspoon salt

1/2 teaspoon black pepper

3 sprigs of fresh thyme, stems removed

1 tablespoon gluten-free flour

3 cups of chicken stock or broth (optionally use vegetable stock or broth to keep soup vegan or vegetarian)

1 tablespoon parsley, for garnish

Instructions

Heat a saucepan on medium-high heat and add 2 tablespoons of oil. Add onions and saute till translucent, about 2-3 minutes. Add in the mushrooms and cook for about 3 minutes so they are soft and reduced in size. Add the grated garlic, ginger, salt, pepper, and thyme and cook for about 1-2 minutes, ensuring the garlic doesn't burn.

Sprinkle the flour and mix consistently till the flour has blended with the mushrooms; about 1 minute. Add in the stock, mix, reduce heat to low, and bring to a low boil. Allow this to cook for another 4-5 minutes.

Using an immersion blender, blend all the ingredients. It's OK to leave a few pieces of mushrooms if you desire. This will keep the soup rustic with tasty mushroom bites. Soup can also be blended in a blender. If using a blender allow the soup to cool a little first.

Transfer to a soup bowl and garnish with the oil and fresh parsley.

Enjoy!