Description

Are you looking for an easy, dairy free mushroom soup to make this winter? I have just the recipe for you. My creamy and delicious mushroom soup requires minimal ingredients and comes together in a few minutes.

Ingredients

Olive Oil - 2tsp

Cumin seeds or Jeera - 1/4 tsp

Garlic cloves - 3

Sweet Onion (big size) - 1/4

White Mushroom - 350 gms

Potato - 2 small

Italian seasoning - 1tsp

Salt - 1tsp

Almond powder (optional) - 1tbsp

Cornstarch powder - 1 tsp

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Instructions

Prep the ingredients for making this recipe. Wash the mushrooms thoroughly in running water. Dry them with a kitchen towel, chop roughly and set aside.
Finely dice the garlic cloves. wash, peel and roughly chop the potato and keep aside.
Roughly chop the onions and set aside.
In a pan, add olive oil and once hot add in the cumin seeds and garlic cloves. Saute until they give off a fragrant aroma.
Add onions and saute till they become translucent. Do not brown them.
Add in the chopped mushrooms and potatoes to the pan.
Add 1/4 tsp of salt and saute until the mushrooms become tender and soft and leaves out water.
Add in 2 to 2.5 cups of water or vegetable stock to the pan. To it also add the salt, almond powder, Italian seasoning. Mix the cornstarch powder with 3 tablespoons of water and add it in as well.
Mix thoroughly and let it cook on a low to medium heat for 8 to 10 mins. You can also partially close the lid to let it cook faster.
After the potatoes have cooked through, allow the mixture to cool off completely before transferring the ingredients to a high speed blender to make a smooth puree.
You can also make a puree of the ingredients right away with an immersion blender like I have done here.
After blending the mixture, pour the ingredients back into the pan and bring to the stove top.
When the mixture is sufficiently hot, you can add in the almond milk and allow to cook for a couple of minutes before turning off the stove.
Season the soup to taste and serve hot along with bread.

Prep Time: 5 mins
Cook Time: 10 mins