I love mushrooms! I know lots of people that don’t too though. Mushrooms are one of those fun vegetables that have a unique taste and have tons of health benefits too! You just have to use a LOT of mushrooms to make this soup because of course, they do shrink down to just about nothing when you are done.. so if it looks like too many, it really isn’t! As you can see from my photo, you can hardly see any mushrooms when finished but your soup will take on all that wonderful mushroom flavour that soaked into the broth.
I am a pretty lazy cook.. so I just tossed everything into one pot and stirred until it boiled, then covered it and let simmer for a while until done.
For my WW (formerly Weight Watchers) friends, this soup makes approx 8 cups and 2 points per serving. You can cut out the butter if you want, but I wouldn’t.. you will miss that extra creamy taste the butter gives this soup.
4 cup container mushroom broth
Beef bouillon cubes or powder (the amount called for to make 4 cups of broth)
3 cups almond milk
3 TBSP cornstarch
2 TBSP butter
1 1/2 LARGE containers of mushrooms (454 gm) OR more if you want more mushrooms when done.. next time I may actually put 2 full containers in) coarsely chopped
1/4 large sweet onion, finely sliced
1 tsp minced Garlic
1/2 tsp curry powder
Pepper, onion powder, celery salt and turmeric to taste
First I mixed up the corn starch with a little bit of the almond milk to dissolve, then I put it along with all the other ingredients in the pot and stirred until it came to a boil. Then turn down to medium low and let cook until mushrooms and onions are cooked. – approx 30 minutes. Enjoy!