Dairy-Free, Gluten Free Delicious “Cream” of Mushroom Soup
- 2 Tbsp olive-oil based, dairy-free butter
- 1 Tbsp olive oil
- 3 shallots chopped
- 1 clove garlic
- 1 lb. assorted mushrooms (1/2 chopped / 1/2 sliced)
- 3 Tbsp. sherry
- 1 Tbsp cornstarch dissolve in 1 Tbsp water
- 2 cups vegetable stock
- 1/4 cup chives
- 3 Tbsp Tofutti sour cream
- 1 cup almond milk
- salt and pepper to taste
Melt the “butter” and oil in a Dutch oven. Sauté shallots, garlic, and mushrooms over moderately high heat; sauté until mushroom liquid evaporates and mush brown lightly. Add sherry until it evaporates. Add cornstarch mixture, stirring well and cook 3 min. Stir in broth and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chives and sour cream, mix, and then add in almond milk. Season with salt and pepper and enjoy.
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.