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Cream of Mushroom Soup


  • 1 Lb Mushrooms, Sliced
  • 1 Small Onion, Chopped
  • 5 Cloves Garlic, Chopped
  • 2 Tbsp Olive Oil
  • 2 Cups Chicken Broth
  • 1 Cup Almond Milk
  • 1 Cup Heavy Cream
  • Sea Salt and Pepper to taste


  1. In a large pot over medium heat, saute the onions and mushrooms in olive oil for about 10 minutes. Add the garlic and cook just until fragrant. 
  2. Add the chicken broth, cream, almond milk, sea salt, and black pepper. Bring to a boil, then reduce heat to simmer for 15 minutes.
  3. Using an immersion blender, blend to desired consistency. I like to reserve 1 cup and blend the rest. Top with some extra mushroom or other toppings. Enjoy!