Mushroom Soup
Ingredients
- 350 gm fresh mushrooms, sliced
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1 cup soy milk/coconut milk
- 3 cups vegetable broth/water
- 2 tbsp whole wheat flour
- salt and pepper to taste
Method
In a large soup or stockpot, sauté the mushrooms, onion and garlic for 3 – 5 minutes, until onions are soft. Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for at least 4-5 minutes. Add the flour and soy milk or coconut milk, stirring well to combine. Allow to simmer another 20 – 30 minutes, or until soup has thickened. Season generously with salt and pepper before serving.
Serves 4