- Original Almondmilk
- Shelf Stable Original Almondmilk
- Cook Time
- 30 Minutes
No nutritional info available at this time.
Set a heavy bottomed pot on medium heat.
Once hot, add oil and onion and sauté for 2-3 minutes or until the edges of the onion turn slightly brown and the onion is translucent.
Add garlic and stir immediately so it does not burn. Then add the seasonings and stir for 1 minute to bloom the spices.
Add the mushrooms. Continue stirring until the mushrooms are covered in the seasoning and oil and some of the edges begin to sear.
Add dry white wine and reduce to about half (note: important to make sure it has reduced – the mushrooms should not be submerged in wine).
Then sprinkle in flour and stir until it is slurry.
Pour in the warm broth and add the Dijon, then bring to a light simmer. Cover and cook for at least 15 minutes.
Prepare the arrowroot slurry by mixing the arrowroot with 3 tablespoons of water.
Slowly pour in Almond Breeze Unsweetened Original Almondmilk and whisk quickly to avoid any curdling. Once well incorporated, add the arrowroot slurry and continue to stir immediately to thicken the soup.
Simmer for another 5 minutes then remove from the heat to cool and thicken.
Garnish and enjoy!