Serves 4
For the creamiest texture, you can puree this delicious soup in a high-speed blender. If using a regular blender or food processor, strain the soup through a fine-mesh sieve before serving.
Gluten Free
Soy Free
1 tablespoon olive oil or 1/4 cup water
1 medium yellow onion, coarsely chopped
1 celery rib, coarsely chopped
8 ounces white mushrooms, lightly rinsed, patted dry, and quartered
8 ounces cremini mushrooms, lightly rinsed, patted dry, and quartered
5 cups vegetable broth, mushroom broth, or water
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
Salt and ground black pepper
3 tablespoons almond butter
1 cup plain unsweetened almond milk
2 tablespoons minced fresh parsley
2 tablespoons toasted sliced almonds
In a large soup pot, heat the oil or water over medium heat. Add the onion and celery, cover, and cook until softened, about 5 minutes. Add the mushrooms and cook, stirring, 1 minute longer. Stir in the broth and thyme, then add salt and pepper, to taste (how much salt you add depends on the saltiness of your broth). Bring to a boil, then reduce the heat to low and simmer, uncovered, until the vegetables are tender, about 20 minutes.
Add the almond butter. Puree the soup in the pot with an immersion blender, or transfer to a high-speed blender or food processor, in batches if necessary, and puree, then return to the pot. Stir in the almond milk, then taste and adjust the seasonings, if necessary. Reheat the soup over low heat until hot.
Ladle soup into bowls, garnish with the parsley and toasted almonds. Serve hot.