Delicious Golden Mushroom Soup With Beef Broth Dairy Free Recipes

DELICIOUS GOLDEN MUSHROOM SOUP WITH BEEF BROTH DAIRY FREE

Steps:

• Heat the oil in a 5 quart chef's pan or dutch oven. Add the onions, mushrooms and garlic and saute until soft and just beginning to brown. Turn up the burner to high and add the wine, scraping up any browned bits from the bottom of your pan and reduce for a minute or two until a bit creamy then add the flour, stir to coat the vegetables then add the Beef Broth while stirring. Bring up to a boil while stirring, the soup will thicken slightly (this is not a super thick soup) Then reduce heat and simmer for 10 minutes or so. Ladle a bit out to adjust the seasoning - some commercial broths can be salty so taste first. Then add your salt and pepper and enjoy! Bon Appetit!

GOLDEN MUSHROOM SOUP

Steps:

• In a large saucepan, saute mushrooms and onion in butter until tender.
• Sprinkle with flour, salt and pepper; mix well.
• Gradually stir in milk, chicken broth and bouillon; bring to a boil.
• Cook and stir for 2 minutes.
• Reduce heat.
• Stir in sour cream; heat through (do NOT boil).
• If desired, garnish with a dollop of sour cream or minced parsley.

DAIRY-FREE CREAM OF MUSHROOM SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

GOLDEN MUSHROOM UMAMI SOUP

Steps:

• Heat butter in a large pot and add the onions. Cook over medium heat, stirring often, until the onions are soft and just beginning to brown; about 7-8 minutes.
• Add whit wine to pot. Add the mushrooms and spices. Slightly lower the heat, cover, and cook 5 minutes, stirring frequently.
• Add the soy sauce and stock. Cover and simmer about 10 minutes.
• In a separate small pan, mix the 1 tbsp butte and flour to form a thick paste. Cook, stirring constantly, for 1 minute, then whisk in the milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
• Add the milk mixture to the soup; add the lemon juice to the soup. Stir well; serve.