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Although it’s inspired by the dairy version, this incredibly smooth and creamy soup, which my sister Faige prepares often, is pareve, so you can serve it in the evening at a meat meal.
32 ounces fresh mushrooms
6–8 scallions
4 tablespoons oil
2 garlic cloves, crushed or 2 cubes Gefen Frozen Garlic
1/2 cup flour
8 cups chicken stock (parve)
2 cups Gefen Almond Milk
1 teaspoon salt
1/4 teaspoon pepper
In a food processor or with a hand blender, purée mushrooms with scallions.
Heat oil in a soup pot. Add mushroom mixture and sauté for eight minutes. Add garlic and sauté an additional two minutes. Add flour and stir to thicken.
Add stock and milk. Bring to a simmer and cook over low heat for one hour.
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