Who doesn’t love a velvety, comforting bowl of creamy mushroom soup? This recipe is a perfect find for those looking for a lighter, dairy-free alternative without compromising on rich, satisfying flavor!
Ingredients:
- 500 g (1 lb) mushrooms
- 2 garlic cloves, finely chopped
- ¼ onion, diced
- Olive oil
- ¾ cup rolled oats
- 1.5 liters (6 cups) chicken broth
- Salt and pepper to taste
For serving:
- Thinly sliced mushrooms or crispy croutons
Instructions:
- Clean the mushrooms and slice them thinly. Finely chop the garlic and onion.
- Heat olive oil in a pot over medium heat.
- Sauté the onion until translucent, then add the garlic and sliced mushrooms.
- Cook until the liquid from the mushrooms evaporates.
- Pour in the chicken broth and add the oats. Simmer for about 20 minutes, seasoning with salt and pepper to taste.
- Blend the soup until smooth, then return it to the pot and reduce the heat to low.
- Serve with crispy croutons or thin mushroom slices for an extra touch of texture.
Your creamy mushroom soup is ready to enjoy! Bon appétit!