Portobello Mushroom Soup

This soup is warm and comforting and considerably light even with the “cream”.  It has an earthy, broth and is quick to make.

Portobella Mushroom SoupPortobello Mushroom Soup

Non-stick olive oil spray
2-21/2  C baby bella mushrooms, sliced
1 lg clove garlic, minced
1/4 C onion, minced
1 T gluten-free soy sauce
1
/2 t thyme
1 1/2 t salt
1/4 t pepper
1/2 t parsley
1 C Silk creamer
4 C Vegetable broth 

Lightly spray pan with non-stick spray and saute onions and garlic.

Add in mushrooms, soy sauce and spices, cooking until tender.

Slowly add creamer and broth heat thoroughly.

Freezes well.

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