Easy & Healthy Mushroom Soup Without Cream

Ingredients

2 tbsp olive oil
1 brown onion
2 garlic cloves, crushed
4 sprigs thyme, leaves picked
130g butter
600g mushrooms thickly sliced (we used a mixture of button and brown varieties), plus extra to decorate (we used enoki, shimeji and black fungus)
1 1/2 tbsp plain flour
1 cup unsweetened almond milk
2 cups mushroom stock (or salt reduced vegetable stock)
Kefir yoghurt to serve
sea salt & freshly cracked black pepper to serve
80g Rosemary & Sea Salt Super Seed & Grain Crackers to serve

Heat 1 tbsp oil in a medium saucepan over medium heat. Add onion, garlic and thyme and saute for 4-5 mins until onion becomes opaque.
Add butter, stir until melted. Add mushrooms, stir to coat.
Add flour, stir to coat then add almond milk and stock, season and bring to the boil. Reduce heat to low-medium and allow to simmer for 20-25 mins until mushrooms are soft.
Transfer mixture to a blender and blitz until very smooth (you can also use a stick blender to do this).
Heat remaining 1 tbsp oil in a small frypan over medium heat. Add extra mushrooms and fry 2-3 mins until golden. Drain on paper towel.
To serve, divide soup among bowls. Drizzle with kefir then top with crispy mushrooms.
Serve with Carman’s Rosemary & Sea Salt Super Seed & Grain Crackers.