Umami Cream of Mushroom Soup

  • Total Time: 25 mins
  • Hands-on Time: 10 mins
  • Makes: 4 servings

Hearty, creamy and flavorful Umami Cream of Mushroom Soup. Umami-rich, expertly spiced, and made dairy-free and gluten-free.

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1. In a large saucepan over medium-high heat, preheat olive oil. Add mushrooms and cook for about 4 to 6 minutes, until they release most of their liquid.

2. Stir in Umami Blend, garlic powder, onion powder and black pepper.

3. In a small bowl, whisk almond milk and tapioca flour. Add milk mixture and vegetable broth to saucepan.

4. Bring to a boil, reduce heat and cook for about 2 to 3 minutes, until soup has thickened. Add salt to taste.

5. Into a high speed blender or food processor, transfer half of the soup and pulse a few times until creamy. Pour back into saucepan, stir to combine, and serve.



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