Gluten-Free Mushroom Soup ========================== A creamy, dairy-free mushroom soup that's low in sodium and suitable for those watching their heart health. Ingredients ----------- **Main Ingredients** - 1.5 lbs mixed mushrooms (cremini, shiitake, and porcini), sliced - 1 medium onion, diced - 4 garlic cloves, minced - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - 4 cups unsalted vegetable stock - 1.5 cups unsweetened almond milk, divided - 1.5 tablespoons cornstarch - 2 sprigs fresh thyme - 2 bay leaves **Seasonings and Garnish** - 1 tablespoon nutritional yeast - 2 tablespoons fresh lemon juice - Black pepper to taste - Fresh parsley for garnish Method ------ 1. **Prep Mushrooms and Vegetables** - Clean and slice mushrooms. Set aside a few slices for garnish - Dice onion and mince garlic - Measure out 1/4 cup cold almond milk for the cornstarch slurry 2. **Make Cornstarch Slurry** - In a small bowl, whisk 1.5 tablespoons cornstarch with the 1/4 cup cold almond milk until smooth - Set aside 3. **Cook Base** - Heat olive oil in a large pot over medium heat - Add onions and cook until translucent (5-7 minutes) - Add garlic and cook for 1 minute until fragrant - Add mushrooms and cook until they release their liquid and begin to brown (8-10 minutes) 4. **Add Liquids and Seasonings** - Add balsamic vinegar and scrape up any browned bits from the bottom - Add vegetable stock, remaining almond milk, thyme, and bay leaves - Stir in nutritional yeast - Bring to a simmer 5. **Thicken** - While stirring constantly, pour in the cornstarch slurry - Simmer gently for 2-3 minutes until soup thickens, stirring regularly 6. **Finish** - Remove thyme sprigs and bay leaves - Add lemon juice and black pepper to taste - Garnish with reserved mushroom slices and fresh parsley Notes ----- - Makes approximately 6-8 servings - Keep heat at medium-low after adding cornstarch to prevent breaking down the thickener - Store leftovers in an airtight container in the refrigerator for up to 3 days