Cream of Mushroom Soup
This healthy take on a Cream of Mushroom Soup is a winter staple is sure to leave you wanting more.
- 2 t ghee or avocado oil
- 1 ¼ cup chopped onion
- ½ T minced garlic
- 6 cup sliced Bella mushrooms, organic
- ¾ c dry sherry
- 2 2/3 cup vegetable broth
- 2/3 cup cashew milk
- ½ t sea salt and 1/8 t pepper (omit)
In a large saucepan add ghee or oil. Add onions and garlic and sauté until translucent. Add 5 ½ cup of the mushrooms (reserve ½ cup) and cook over medium heat until mushrooms just start to brown. Add sherry and reduce liquid by half (evaporating off the alcohol so allowed) Add vegetable broth and cook for five minutes over a low simmer. Remove from heat and stir in cashew milk. Puree soup with blender or immersion blender. Return to pot and add remaining mushrooms, salt and pepper. Allow soup to simmer for 5 minutes and serve with a salad.