Creamy Vegan Mushroom Soup
- 1 teaspoon olive oil
- ½ cup white onions (roughly chopped)
- 1 tablespoon crushed garlic
- 1 ½ cups Mushrooms (roughly chopped)
- 2 stalks fresh thyme (or 1/2 teaspoon dried)
In a medium-sized, over medium heat, add oil and heat until shimmering. Add onions, garlic, and mushrooms, and saute until caramelized.
Add the thyme and vegetable broth and stir to combine. Add salt, to taste, and a squeeze of lemon juice. Bring to a simmer and cook for 10 minutes. Remove from heat and let cool.
Blend until smooth in a blender or with an immersion blender. Bring back to a low boil and add the plant based milk. Remove from heat and stir to combine.
Serve and sprinkle with freshly ground black pepper