Dairy Free Mushroom Soup
Serves 8
Time 45 minutes
Ingredients
500g mushrooms of your choice - sliced
2 tbsp extra virgin olive oil
1 brown onion, diced
4 garlic cloves, minced
5 thyme sprigs
½ cup dry white wine
4 cups chicken stock
2 tsp cornstarch
Salt and pepper, to taste
1 tbsp nutritional yeast
Fresh parsley, finely chopped
Baguette, to serve
Method
In a pot warm the olive oil and brown the onion and garlic.
Add the mushrooms and thyme – without the sprigs and cook for 6-7 minutes. Add wine and gently simmer for 3-4 minutes. Season with salt and pepper.
Add the stock and simmer gently for 30-35 minutes, stirring occasionally.
Add in the corn starch and nutritional yeast towards the end and stir through.
Once down – stir through freshly chopped parsley.
Serve with bread.