The Nutramilk Blogazine
In a Nutshell
Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.
Images and recipe by Alphafoodie
*Servings 4
*Prep time 5 minutes
*Cook time 10 minutes
*Total time 15 minutes
*Calories 291Kcal
*Cook time 10 minutes
*Total time 15 minutes
*Calories 291Kcal
INGREDIENTS
- 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
INSTRUCTIONS
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First, roughly chop the garlic and onion and wipe and thinly slice the mushrooms.
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In a pan, fry the onion and garlic over low-medium heat until they soften and brown slightly.
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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.
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Add the salt, pepper, nutmeg, and veggie stock and cook for a further minute.
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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.
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Taste the soup and adjust any of the seasonings as necessary and then serve!
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Any leftover can be stored in the fridge for between 4-5 days.
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To freeze the soup, allow it to cool and then freeze in freezer-safe bags or containers for between 2-3 months.
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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.
