In the Brooklyn Homemaker version of cream of mushroom soup, heavy cream is replaced with almond milk, and cauliflower is added to make the soup creamier. Nutritional yeast gives food a cheesy taste without using too much cheese. This soup is a healthy and comforting choice for cold nights.
Ingredients:
- 1 lb cremini mushrooms, sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup cauliflower florets
- 1 cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tsp thyme, dried
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped for garnish
Instructions:
Put olive oil in a big pot and heat it over medium-low heat
Put in the minced garlic and chopped onion
Saut until the onions are soft
Put in the sliced mushrooms and cook them until they give off their water
Vegetable broth, almond milk, nutritional yeast, thyme, salt, and pepper should all be mixed in
Turn the heat down to low and let it cook for 15 to 20 minutes, until the cauliflower is soft
Pour the soup into a blender and blend it until it is smooth and creamy
If the seasonings need to be changed, do so now
Serve hot with fresh parsley on top
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