Ingredients
-
1 teaspoon extra-virgin olive oil
-
1 1/2 pounds cremini mushrooms, diced
-
2 teaspoons Simply Organic Original Umami Blend
-
1 teaspoon Simply Organic Garlic Powder
-
1 teaspoon Simply Organic Onion Powder
-
1/4 teaspoon Simply Organic Black Pepper
-
1 1/2 cups almond milk
-
4 tablespoons tapioca flour
-
1 3/4 cups low-sodium vegetable broth
-
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.
