Heat olive oil in a medium saucepan over medium heat. Add garlic, shallot, thyme, and mushrooms; season with salt. Saute until onions and mushrooms have softened, about 7 to 10 minutes.
Looking for a vegan or dairy-free version of cream of mushroom soup? Found it. This savory soup doubles as a thick gravy topping for mashed potatoes and works just as good in your favorite green bean casserole.
Servings and Ingredients
|2 tbsp. Gustare Vita olive oil|
|3 clove(s) garlic, minced|
|1 large shallot, sliced|
|1 tbsp. fresh thyme|
|1 (16-oz.) pkg. sliced baby bella mushrooms|
|Hy-Vee salt, to taste|
|2 tbsp. white wine vinegar|
|1 ½ c. Hy-Vee unsweetened almond milk|
|2 tbsp. Hy-Vee cornstarch|
|1 c. vegetable broth|
Things To Grab
- Medium saucepan
- Small bowl
- Small containers with tight fitting lids, for storage
Deglaze pan with white wine vinegar, scraping any burnt on bits from the bottom of the saucepan.
In a small bowl, whisk together cold almond milk and cornstarch; set aside. Add vegetable broth to saucepan. Slowly stir in almond milk mixture. Cook, over medium heat, until sauce reduces and thickens, about 10 minutes.
Place 1 cup portions into small containers with tight fitted lid. Use in recipes that call for cream of mushroom soup.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 310mg
- Total Carbohydrates: 16g
- Protein: 5g
Hy-Vee Test Kitchen