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