I Can’t Believe It’s Vegan! Cream of Mushroom Soup

• Produce

  • 2 cloves Garlic
  • 1 Shallot
  • 1 Pinch Thyme, dried

• Refrigerated

  • 1 cup Almond milk, unsweetened

• Canned Goods

  • 1 cup Vegetable broth, Reduced Sodium

• Baking & Spices

  • 1/4 cup Chickpea flour
  • 1 Pinch Nutmeg, fresh
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 tbsp Sherry, dry

• Other

  • 1/2 lb Mushrooms or 4 cups (chopped

Found on thekitchengirl.com

Description

Ingredients

• 3 Tbsp Olive Oil
• 1 Shallot (minced)
• 2 cloves Garlic (finely grated w/ Microplane)
• 1/2 lb. Mushrooms or 4 cups (chopped)
• 1 Tbsp Dry Sherry
• 1/4 cup Chickpea Flour
• 1 cup Unsweetened Almond Milk
• 1 cup Reduced Sodium Vegetable Broth
• Pinch fresh Nutmeg
• Pinch dried Thyme
• Salt and Pepper to taste

Directions

• In a 3 quart skillet or sauce pot over medium-high flame, add OLIVE OIL and heat until shimmering.
• Add SHALLOT and GARLIC; sauté until slightly tender (about 3 min).
• Add MUSHROOMS; sauté until lightly browned (3-5 min).
• Add DRY SHERRY; sauté long enough to evaporate, stirring as needed.
• Add FLOUR; stir until veggies absorb it.
• Add ALMOND MILK, VEGETABLE BROTH, NUTMEG, THYME, SALT, and BLACK PEPPER; bring just to a boil, turn heat to med-low, gently whisk, as needed, until sauce thickens (3-5 min).
• Once thickened, remove from heat and allow to cool. Refrigerate in an airtight container up to 4 days.