Creamy Mushroom SoupSoups
- 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.