Easy homemade mushroom soup without cream
Tools
Ingredients
Serving
2 2
tablespoons extra-virgin olive oil
300 g
diced yellow onion
1 1
tablespoon finely chopped fresh thyme, plus more to taste
2 2
teaspoons minced garlic (2 cloves)
240 g
sliced white button mushrooms
3 3
tablespoons wheat-free tamari
teaspoon freshly ground black pepper, plus more to taste
480 ml
vegetable broth
2 2
teaspoons fresh lemon juice, to serve
sea salt
Step by step
In a large skillet over medium heat, warm the olive oil, and sauté the onions, thyme, and garlic for about 5 minutes until the onions are soft and translucent.
Add the mushrooms, tamari, and black pepper, and sauté for 8 to 10 minutes, until the mushrooms are reduced and cooked through.
Transfer the mushroom mixture to the jar of the KitchenAid® Power Plus® Blender, and add the broth.
Secure the lid, and set the blender to the Adapti-Blend™ Soup program.
Blend until the machine turns itself off.
Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
Soup will come out of the Blender hot.
Season with salt to taste, and garnish with finely chopped parsley.
Serve with crusty bread or a scoop of cooked grains.