Dice onion and garlic. Doesn't need to be finely chopped, as it will be puréed later.
Sauté onion and garlic in a pot with olive oil for 3-5 minutes. Add in mushrooms, salt, pepper and parsley and sauté for 20 minutes.
Add chicken broth, bring to a boil and reduce to a simmer for 20 minutes. Leave lid on pot to avoid too much evaporation.
Once simmering is complete, add the soup 2-3 scoops at a time to the blender and blend until completely smooth. Froth the puréed soup for a great texture. Repeat until all soup is blended smooth.
Once completely blended, add almond milk to create your desired taste and consistency (start with 1/2 cup, taste test, and add more from there). -
Add additional salt and pepper to your liking.
Serve hot. Garnish with more dried parsley and olive oil (optional). Enjoy!
Ingredients
Directions
Dice onion and garlic. Doesn't need to be finely chopped, as it will be puréed later.
Sauté onion and garlic in a pot with olive oil for 3-5 minutes. Add in mushrooms, salt, pepper and parsley and sauté for 20 minutes.
Add chicken broth, bring to a boil and reduce to a simmer for 20 minutes. Leave lid on pot to avoid too much evaporation.
Once simmering is complete, add the soup 2-3 scoops at a time to the blender and blend until completely smooth. Froth the puréed soup for a great texture. Repeat until all soup is blended smooth.
Once completely blended, add almond milk to create your desired taste and consistency (start with 1/2 cup, taste test, and add more from there). -
Add additional salt and pepper to your liking.
Serve hot. Garnish with more dried parsley and olive oil (optional). Enjoy!
