Dairy Free Mushroom Soup

1 May

Written By Preeya

Serves 8

Time 45 minutes

500g mushrooms of your choice - sliced

2 tbsp extra virgin olive oil

1 brown onion, diced

4 garlic cloves, minced

5 thyme sprigs

½ cup dry white wine

4 cups chicken stock

2 tsp cornstarch

Salt and pepper, to taste

1 tbsp nutritional yeast

Fresh parsley, finely chopped

Baguette, to serve

In a pot warm the olive oil and brown the onion and garlic.

Add the mushrooms and thyme – without the sprigs and cook for 6-7 minutes. Add wine and gently simmer for 3-4 minutes. Season with salt and pepper.

Add the stock and simmer gently for 30-35 minutes, stirring occasionally.

Add in the corn starch and nutritional yeast towards the end and stir through.

Once down – stir through freshly chopped parsley.

Serve with bread.

Raspberry and Chia Baked Oats