Cream of Mushroom Soup

You wouldn’t believe this is vegan and flour free. It’s creamy and thick. I’ve been making vegan cream sauces for years now, and I often use flour to add thickness to them. Not this time! I am so happy to have successfully made this soup.

I kept the spices to a minimum as I was creating this for the first time and wanted to see how the kids would like it before getting too crazy with the flavors. I will be making this again for sure, as my daughter definitely enjoyed it. And I will be playing with the spices more.

Ingredients:

• 1 small potato
• 1/2 large head of cauliflower
• 3 cups sliced button mushrooms
• 3 cloves of garlic
• 2 TBS olive oil
• 1 tsp salt
• 2 cups milk (I used coconut)

Steps:

• chop and steam the potato and cauliflower
• in the meantime, heat olive oil in a skillet, add chopped garlic until the aroma starts to come out
• add the mushrooms and salt and sautee until mushrooms are fully cooked
• once the cauliflower and potatoes are done, put them in a blender with the milk, salt and 1/2 the cooked mushrooms
• blend until nice and creamy
• pour in a pot and add remaining mushrooms
• serve warm

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