Ingredients
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350 g Champignons
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1/2 pcs Onion
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1 clove Garlicsmall
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1 sprig Thyme
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1 pcs Bay leaf
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1/2 Fennel bulbor 1 celery stalk
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600 ml Almond milkor more
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1 tbsp Almond butterили больше по консистенции
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1/2 tsp Salt
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2 tbsp Extra Virgin olive oil
Directions
On hot summer days, light soup for dinner is something we all need. On boiling hot days, you can serve gazpacho, and mushroom cream of soup with almond milk is a great choice for less hot evenings.
This silkiest mushroom cream of soup boasts delicious taste and amazing consistency. Better than in a restaurant! Serve it in small glasses as an appetizer.
You must try it out!
Enjoy!
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Steps
1
Done
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Finely dice the onion and fennel. Coarsely chop the mushrooms. Finely chop the garlic. |
2
Done
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In a pot, heat olive oil. Add the onion and fennel and cook over medium heat until soft for about 5 min. Add the garlic and thyme, cook together for 1 min. Add the mushrooms, salt, and bay leaf. Stir, cover with a lid and cook for about 10 min. |
3
Done
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Pour the almond milk to cover the ingredients. Cover and simmer for 15 min. |
4
Done
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Remove from heat, and let cool down. Remove the bay leaf and thyme. Transfer to a blender and blend until smooth. |
5
Done
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Return to the pot. Bring to a boil, then remove from heat. The soup is ready to serve. |