In a Nutshell
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*Cook time 10 minutes
*Total time 15 minutes
- 2 pounds chestnut mushrooms washed and sliced
- 1 medium-sized onions
- 2 garlic cloves
- 3 cups vegetable stock/Broth
- 1/2 cup cream or oat milk/cream or cashew milk/cream or other dairy-free milk for lighter options (soy, oat, cashew, etc.)
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp Nutmeg optional
First, roughly chop the garlic and onion and wipe and thinly slice the mushrooms.
In a pan, fry the onion and garlic over low-medium heat until they soften and brown slightly.
Add the sliced mushrooms and cook for 7-8 minutes until they soften.*Chef's note: You can Sautee the mushrooms for longer to brown and caramelize them, to add more depth of flavor, or just until lightly fried.
Add the salt, pepper, nutmeg, and veggie stock and cook for a further minute.
In the Nutramilk food processor, add the mushroom mixture and the creamy element, and blend until the desired consistency (I usually blend until smooth and creamy). *Chef's note: You can also leave this soup unblended. If so, combine all of the ingredients in a pot over the stovetop and heat over medium-high heat until warmed through.
Taste the soup and adjust any of the seasonings as necessary and then serve!
Any leftover can be stored in the fridge for between 4-5 days.
To freeze the soup, allow it to cool and then freeze in freezer-safe bags or containers for between 2-3 months.
Reheat the soup in the microwave or over the stovetop. You may need to add a little more cornstarch (make a slurry with cornstarch and water, then mix into the soup as it heats) to thicken the soup.