Ingredients
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2 teaspoons Simply Organic Original Umami Blend 3.14 oz.
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1 teaspoon
Simply Organic Garlic Powder -
1 teaspoon
Simply Organic Onion Powder -
1/4 teaspoon
Simply Organic Medium Grind Black Pepper -
1 teaspoon extra-virgin olive oil
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1 1/2 pounds cremini mushrooms, diced
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1 1/2 cups almond milk
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4 tablespoons tapioca flour
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1 3/4 cups low-sodium vegetable broth
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1/4 teaspoon pink Himalayan salt or to taste
Directions
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.
