Genius Almond Milk Triple Mushroom Soup

Almond Milk Mushroom Soup

Almond Milk Mushroom Soup

This is a revolutionary idea: Cream-less Cream of Mushroom Soup. A revelation, I tell you.

There is something about the almond flavor that pairs perfectly with the mushrooms. It just really, really works. This guilt-free creamy soup tastes decadent and rich, yet it is low fat and low carb and full of mushroom-y goodness.

It’s not only Whole30, it is low-carb, low-fat and vegan as well. One of the healthiest (and yummiest!) things I have put in my mouth this year. So far anyway. Mushrooms are one of the best things humans can eat. They are nothing short of miraculous, health-wise. They are effective cancer fighters, particularly breast cancer, they lower cholesterol, improve immune systems, help burn fat and are packed with vitamins and minerals. Instead of “an apple a day,” perhaps we should eat a pound of mushrooms a day.

One of my favorite type of garnish/sauce is chimichurri. It adds a powerful flavor punch to any dish that has it is spooned on top. If you put a fresh chimichurri on top of a piece of shoe leather, I am pretty sure I would eat it and rave about its deliciousness.

I decided to add diced raw mushroom to standard chimichurri. This was a spectacular topping to the mushroom soup. So, so, SO good.

Almond Milk Mushroom Soup

ALMOND MILK TRIPLE MUSHROOM SOUP
with Raw Mushroom Chimichurri Topping

2 ounces dried shitake mushrooms
1 sweet onion, diced
1 tablespoon olive oil
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
32 ounces vegetable broth
4 cups unsweetened almond milk

Place the dried shitake mushrooms in 4 cups of boiling water and let steep for about 30 minutes, until mushrooms are softened. Drain off and reserve liquid and chop softened mushrooms.

In a large stockpot, saute onions in oil until beginning to soften, about 3 minutes. Add cremini mushrooms and saute for another few minutes, until mushrooms are softened. Add in garlic and cook for one more minute. Add in chopped shitake mushrooms.

Pour into stock pot the reserved mushroom water, the vegetable broth and bring to a simmer and cook for 20 minutes or so.

Remove the stockpot from heat and let sit for about 10 minutes. Blend the soup until smooth.

Return to stockpot and whisk in the almond milk. Serve with raw mushroom chimichurri.

Raw mushroom chimichurri: Stir together 1/2 cup minced parsley or cilantro; 2 tablespoons red wine vinegar; 2 cloves garlic, pressed; 1/4 cup extra virgin olive oil; and 1/2 cup diced white button mushrooms. Let sit for 10 minutes before serving.

Genius Almond Milk Triple Mushroom Soup (Whole30) (Vegan) (Low Carb)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4 to 6
Ingredients
  • 2 ounces dried shitake mushrooms
  • 1 sweet onion, diced
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 32 ounces vegetable broth
  • 4 cups unsweetened almond milk
Instructions
  1. Place the dried shitake mushrooms in 4 cups of boiling water and let steep for about 30 minutes, until mushrooms are softened. Drain off and reserve liquid and chop softened mushrooms.
  2. In a large stockpot, saute onions in oil until beginning to soften, about 3 minutes. Add cremini mushrooms and saute for another few minutes, until mushrooms are softened. Add in garlic and cook for one more minute. Add in chopped shitake mushrooms.
  3. Pour into stock pot the reserved mushroom water, the vegetable broth and bring to a simmer and cook for 20 minutes or so.
  4. Remove the stockpot from heat and let sit for about 10 minutes. Blend the soup until smooth.
  5. Return to stockpot and whisk in the almond milk. Serve with raw mushroom chimichurri.
  6. Raw mushroom chimichurri: Stir together ½ cup minced parsley or cilantro; 2 tablespoons red wine vinegar; 2 cloves garlic, pressed; ¼ cup extra virgin olive oil; and ½ cup diced white button mushrooms. Let sit for 10 minutes before serving.

Other food bloggers do vegan mushroom soups:

Vegan Mushroom Soup, Cookin Canuck
Oyster Mushroom Bisque, The Blender Girl
Vegan Chanterelle Cream Soup, My New Roots

Comments

  1. Shona Rae Bell Woodward says

    Donna I was Judge McVey 1st clerk. I was so happy to see your picture & name in the paper. I love squash, thank you for the ideas & new recipes. I am gluten intolerent & some times it is not easy to find things to make because of the ingredients. Spaghetti is my favorite squash. I look forward to seeing more of your good articles. I retired 10 yrs ago but still miss my Judge and the action of the courtroom. Shona Woodward.

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