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Cream of Mushroom soup- Dairy Free – This ‘cream’ of mushroom soup is a warm and satisfying soup for the colder evenings. Using alternative milks to thicken it gives it that lovely creamy texture and is much healthier for you. – mixed mushrooms including girolles, ceps, button, etc, soaked dried mushrooms (optional- use soaking water in soup), onion, finely chopped, rice milk or almond milk, water, salt and pepper to season, sesame seeds (optional), coconut oil, Wipe down your mushrooms with a damp cloth to remove any dirt- washing them will make them go soggy.; Put the coconut oil, the mushrooms and the onion in a saucepan and heat on medium heat for a few minutes until the onion becomes translucent.
; Add the cup of water (or soaking water if using dried mushrooms) and cook for a further few minutes.; Pour the mixture into a blender and blend until you have a smooth consistency.; add the milk you are using and blend again. Season with salt and pepper to taste.; Return soup to the pan to reheat it. Serve with a sprinkling of sesame seeds, and a slice of Clever gluten free bread.; – Why not add some hemp seeds to the soup to further boost its protein content?