1 lb (16 oz) mushrooms, sliced (a mix of white button, cremini, or baby bella mushrooms works best)
1 medium carrot, peeled and diced
1 celery stalk, diced
4 cups low-sodium vegetable broth
1 cup unsweetened almond milk (or another non-dairy milk)
¼ cup plain unsweetened Greek yogurt (or plant-based yogurt for vegan option)
For Seasoning
1 teaspoon dried thyme
½ teaspoon smoked paprika (optional, for added depth)
Salt and freshly ground black pepper, to taste
For Garnish
1 tablespoon fresh parsley, finely chopped
1 tablespoon green onions, sliced (optional)
Instructions
Step 1: Prep the Mushrooms
Wipe the mushrooms clean with a damp cloth or paper towel. Avoid rinsing directly under water, as mushrooms absorb moisture and may become soggy.
Slice the mushrooms thinly, ensuring even sizes for consistent cooking.
Step 2: Sauté the Aromatics
Heat the olive oil in a large nonstick pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic, carrot, and celery, cooking for another 2-3 minutes until fragrant and slightly softened.
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the pot. Stir well to coat them in the oil and allow them to cook down for 8-10 minutes, stirring occasionally. The mushrooms should release their juices and reduce in size.
Sprinkle in the thyme, smoked paprika, and a pinch of salt to enhance the flavors.
Step 4: Build the Broth
Pour in the vegetable broth and stir to combine. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes.
Taste the soup and adjust seasoning with additional salt and pepper as needed.
Step 5: Blend for Creaminess
Remove the soup from heat. Using an immersion blender, puree the soup to your desired consistency. For a chunkier texture, blend only part of the soup.
Alternatively, transfer the soup in batches to a countertop blender, ensuring not to overfill to avoid spillage.
Step 6: Add the Creaminess
Stir in the almond milk and Greek yogurt until fully incorporated.
Reheat the soup gently on low heat, ensuring it does not boil to prevent the yogurt from curdling.
Step 7: Garnish and Serve
Ladle the soup into bowls and top with fresh parsley and green onions for added freshness and a pop of color.
Serve immediately and enjoy the rich, hearty flavors.
Nutritional Information(Per Serving, Based on 6 Servings)
