Dairy-Free Cream of Mushroom Soup

Lunch

This homemade version of the canned standard— has no dairy or preservatives. Try it in your favorite green bean casserole recipe!

Average Rating: 5

TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 5 cups.

Ingredients

2 tablespoons olive oil
1 pound sliced fresh mushrooms
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon white wine vinegar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 tablespoons cornstarch
4 cups unsweetened almond milk

Instructions

1. In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

Nutrition Facts

1 cup: 139 calories, 8g fat (1g saturated fat), 0 cholesterol, 623mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 4g protein.
Diabetic Exchanges:
1 vegetable, 1 fat, 1/2 starch.