Dairy-Free Mushroom Soup
( this was my husband's inspiration - we made it together :) )
1 whole paper bag of mushrooms chopped fine
(be sure to enlist some small children to help chop these - you'll make their day and it'll go alot faster - or maybe it'll take longer, but they'll have fun :) Butter knives work fine for those too little for sharp knives. )
2 large onions diced
2 heads of garlic minced
1 stick of celery finely diced
2 cups almond milk ( original unsweetened)
1 can coconut milk (full fat!)
1 cup leftover gravy ( can add extra boullion cubes if you don't have any)
2 cubes mushroom boulion (we used Harvest Sun organic)
You don't want this to boil hard - the almond milk objects to that sort of treatment - and everything sort of separates.
I thickened this with rice flour - only had sweet rice flour, but white rice would work fine as well - I'm guessing around half a cup - mixed with a little water and poured in - stir stir :)
Combine everything and simmer for a while - maybe 30 minutes
Toss in a good sized handful of finely chopped parsley at the end.
This is sooooooo good! It doesn't have any coconut flavour at all - just the rich creaminess :) Both my little girls loved it - Big Miss A ate 3 bowls! And anyone who knows Big Miss A knows that she doesn't eat much. So that means that the soup is *really* good. Really it is :) Try it - you'll see what I mean!
And the best part? We ate half for lunch and are saving half to bake our porkchops for our dinner :) Yum!