This creamy delicious soup gives you a good helping of vegetables and can even be used during the puree stage!
Ingredients
4 large portobello mushrooms
2 tsp soy sauce
1 onion, diced
2 cloves garlic, minced
2 cups unsweetened almond milk
1 cup chicken stock
salt and pepper, to taste
Directions
1
Clean your mushrooms and cut into chunks.
2
Saute your onions and garlic in a small amount of oil until they are soft.
3
Add all remaining ingredients to the pan and cook until the veggies are soft.
4
Puree in a blender until completely smooth.
5
Taste and add salt and pepper as needed. Add more chicken stock to thin if needed.
Ingredients
4 large portobello mushrooms
2 tsp soy sauce
1 onion, diced
2 cloves garlic, minced
2 cups unsweetened almond milk
1 cup chicken stock
salt and pepper, to taste
Directions
1
Clean your mushrooms and cut into chunks.
2
Saute your onions and garlic in a small amount of oil until they are soft.
3
Add all remaining ingredients to the pan and cook until the veggies are soft.
4
Puree in a blender until completely smooth.
5
Taste and add salt and pepper as needed. Add more chicken stock to thin if needed.