The secret to cream soups is not necessarily the dairy, but the higher fat content of the cream. If you made soup with skim milk, it would not be creamy. Heart-healthy and vegan olive oil is a wonderful substitution for using cream.
Needed for this recipe:
3 small onions, sliced
2 cloves of garlic, crushed
¼ cup Sunshine Coast Olive Oil Co. Wild Mushroom and Sage Olive Oil
1 lb of button mushrooms, trimmed and sliced
1 litre of broth
Salt and pepper to taste.
Sauté the onions and garlic in half the olive oil with a little bit of salt and pepper. When the onions are translucent, remove from the pan and set aside. Add remaining olive oil to the pan, and sauté the mushrooms until brown, stirring often. Once the mushrooms are well-browned, set aside approximately ¼ of them.
Add the onions and garlic back into the pan, and sauté 1-2 minutes with the mushrooms. Add broth and bring to a boil. Turn down the heat and let the soup simmer for approximately 20 minutes. Turn off heat and let cool.
Blend the soup in batches, until creamy. Place the creamed soup back in the pot, then add the mushrooms that you set aside. Reheat and serve.