Creamy Mushroom Soup



  • 1 tbs extra virgin olive oil
  • 2 tbs chopped shallots
  • 10 ounces sliced or chopped mushrooms
  • 1/2 tsp dried thyme
  • 14 1/2 ounces vegetable or chicken broth
  • 11 ounces water
  • 1/2 cup soy milk
  • 1/2 tbs fresh lemon juice

Heat oil in a large soup pot over medium-high heat. Add shallots, mushrooms and thyme. Cook 10 minutes, until mushroom pieces are lightly browned.

Add broth and water. Reduce heat; simmer 10 minutes.

Remove from heat; add soy milk. Purée in batches in a blender. Return soup to pot; add salt and pepper to taste. Stir in lemon juice before serving.

Serves 4