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Mushroom
Soup - 3
tbsp (45 ml) margarine
- 1 small onion, chopped
- 2 cups (480 ml)
sliced cremini mushrooms
- 3 tbsp(45 ml) flour
- 3/4 tsp (4 ml) salt
-
1 tsp (5 ml) fresh thyme
- freshly ground pepper to taste
- 1 1/4 cups
(300ml) Cashew "Milk"
- 1 cup (240 ml) vegetable
broth
Sauté the onion and mushrooms in the margarine over medium
heat, until the onion is softened. Add the flour and spices and stir well.
Add the cashew "milk" and continue stirring until the sauce has
thickened. Then add the vegetable broth and heat through. If the soup seems too
thick, add more vegetable broth.
Serves
2.
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