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Recipe by Nechama Norman

Parve Cream of Mushroom Soup (Dairy-Free)

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Parve Parve
Medium Medium
8 Servings
Allergens
1 Hour, 15 Minutes
Diets

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.

 

Ingredients

Main ingredients

  • 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

Directions

Make the Soup

1.

In a food processor or with a hand blender, purée mushrooms with scallions.

2.

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.

3.

Add stock and milk. Bring to a simmer and cook over low heat for one hour.

Parve Cream of Mushroom Soup (Dairy-Free)

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