DF & GF Cream of Mushroom Soup

1 Tbs vegan margarine
1 Tbs olive oil
2 Tbs brown rice flour (or other gluten free flour)
3 cups unsweetened almond milk (or soy)
8 oz of mushrooms, diced (I used baby bellas)
1 cup diced onions
2 cloves garlic, minced
1 tsp dried thyme (or 1 Tbs fresh)
Salt and pepper to taste

In bottom of medium sauce pot, add margarine, olive oil and onions. Cook on medium heat until onions are translucent. Add flour and stir well. Cook for a few minutes so flour is well combined with onions and oil. Add about a half cup of almond milk and combine well so lumps won’t form. Slowly add the rest of the almond milk, stirring constantly. Once combined, add garlic, mushrooms and thyme. Simmer on low for 10-15 minutes until mushrooms are cooked through. Add salt and pepper to taste and serve.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Soup, Vegan. Bookmark the permalink.

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