Annette Fenton Nutrition
Changing diets, changing lives
PLANT BASED CREAM OF MUSHROOM SOUP
When it comes to mushrooms, you either love them or hate them. Personally I love them. Here's a warming plant based cream of mushroom soup that hits the spot on a cold winter day and is super simple to make. Feel free to adjust the spices to your liking. This will make about 3 to 4 servings.
* 4 cups of mushrooms, chopped-any variety will do, I like to use Portobello and cremini
* 1/2 onion, chopped
* 2 celery stalks, chopped
* 1/4 cup of filtered water
* 1 can of low fat coconut milk- I like using Thai Kitchen, comes in organic as well.
* 1 teaspoon of dried thyme
*Salt & pepper to taste
Place the mushrooms, onion & celery in a saucepan along with the water.
Simmer until mushrooms, onions & celery are cooked, about 10 minutes
Add spices along with salt & pepper to taste.
Place mushroom mixture along with can of low fat coconut milk into blender and puree until well mixed.
Pour mixture back into saucepan. Place on low heat until soup temperature is to your liking. You can add more water or vegetable stock if soup is too thick plus feel free to add any other spices you desire.
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