Umami Cream of Mushroom Soup

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Umami Cream of Mushroom Soup

Hearty, creamy and flavorful Umami Cream of Mushroom Soup. Umami-rich, expertly spiced, and made dairy-free and gluten-free.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Appetizer, Side Dish, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons Simply Organic Original Umami Blend 3.14 oz.
  • 1 teaspoon Simply Organic Garlic powder org
  • 1 teaspoon Simply Organic Onion powder organic
  • 1/4 teaspoon Simply Organic Black Pepper med org
  • 1 teaspoon extra-virgin olive oil
  • 1 1/2 pounds cremini mushrooms diced
  • 1 1/2 cups almond milk
  • 4 tablespoons tapioca flour
  • 1 3/4 cups low-sodium vegetable broth
  • 1/4 teaspoon pink Himalayan salt or to taste

Method
 

  1. In a large saucepan over medium-high heat, preheat olive oil. Add mushrooms and cook for about 4 to 6 minutes, until they release most of their liquid.
  2. Stir in Umami Blend, garlic powder, onion powder and black pepper.
  3. In a small bowl, whisk almond milk and tapioca flour. Add milk mixture and vegetable broth to saucepan.
  4. Bring to a boil, reduce heat and cook for about 2 to 3 minutes, until soup has thickened. Add salt to taste.
  5. Into a high speed blender or food processor, transfer half of the soup and pulse a few times until creamy. Pour back into saucepan, stir to combine, and serve.

Notes

Recipe by Simply Organic
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