Creamy Mushroom Soup

Cream, along with its kin, butter and milk, have been getting more focused invitations into my kitchen for health reasons. I used to make a version of mushroom soup with cream and butter… I think to taste it now it might taste mostly like the fats, and not the sumptuous spore. Now I use almond milk and blend the mushrooms before they’re quite cooked through allows their flavor to stand out.

1 pound of mushrooms: baby portabellas, oyster mushrooms, chopped
1 small onion, chopped
1 lemon, juice and zest
4-5 ribs celery, chopped
20 leaves fresh basil
1 square bouillon
2 cloves fresh garlic pressed/minced
1/2 cup white wine
1 cup almond milk (unsweetened, plain)
2 cups water
Salt and pepper

In bottom of a deep soup pot, saute onion, celery, and garlic in 3 Tablespoons extra virgin olive oil over medium high heat until soft. Turn heat to medium; add wine, water, mushrooms, almond milk, and seasonings. Heat to rolling boil for three minutes. Turn off flame and let cool to warm.

Using an immersion blender, puree ingredients. Reheat if needed and serve warm with a dollop of plain greek yogurt on top and fresh chopped basil for garnish.

Eight servings.