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Dairy-Free Creamy Mushroom Soup Recipe

The ingredients listed below make about 4 servings


1 tablespoon extra-virgin olive oil
1 small to medium onion, roughly chopped
1 rib of celery, roughly diced
8 ounces cremini mushrooms, cleaned and quartered
8 ounces white mushrooms, cleaned and quartered
5 cups vegetable broth
1/2 flat teaspoon of dried thyme (optional)
2 tablespoons minced fresh parsley (optional)
3 tablespoons of roasted almond butter
1 cup unsweetened almond milk
2 tablespoons toasted sliced mushrooms
Sea salt and pepper, to taste


1. In a large soup pot, heat extra-virgin olive oil over medium heat. Cook onion and celery about 5 minutes or until softened.

2. Add mushrooms and cook for another two minutes, stirring throughout.

3. Add vegetable broth and thyme, then sea salt and pepper, to taste. Bring to a boil, then reduce heat to low and simmer uncovered until vegetables are tender - about 15 to 20 minutes.

4. Add almond butter. Use a hand blender in the soup pot to bring everything together, or transfer to a blender to get the job done.

5. While still over low heat, stir in almond milk, taste, add sea salt and pepper if necessary.

6. Serve soup in bowls and garnish with fresh parsley and toasted almond slices. Enjoy this creamy mushroom soup while it's hot.

For a recipe pictorial of this recipe, please go here:

How to Make a Creamy Dairy-Free Mushroom Soup


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