This soup will naturally thicken as it cools, and will naturally thin when reheated. I do not advise adding any liquid to it until it’s fully reheated.
Upon reheating, if it’s too thick for your liking, stir in small amounts of almond milk, heating and stirring, until desired consistency is reached.
If it’s too thin, mix together 1 part garbanzo flour with 3 parts almond milk (no clumps) in small amounts, pour into soup, heat and stir until desired consistency is reached.
- 3 Tbsp Olive Oil
- 1 Shallot or 2 Tbsp Onions (finely chopped)
- 2 cloves Garlic (finely grated w/ Microplane)
- 1/2 lb. Mushrooms or 4 cups (chopped)
- 1 Tbsp Dry Sherry (optional)
- 1/4 cup Chickpea Flour
- 1 cup Unsweetened Almond Milk (chilled)
- 1 cup Reduced Sodium Vegetable Broth (preferably light color…not brown)
- Pinch fresh Nutmeg (finely grated w/ Microplane)
- Pinch dried Thyme
- Salt and Pepper to taste
- In a 3 quart skillet or sauce pot over medium-high flame, add OLIVE OIL and heat until shimmering.
- Add SHALLOT and GARLIC; sauté until slightly tender (1-2 min).
- Add MUSHROOMS; sauté until lightly browned (3-5 min).
- Add FLOUR; sauté and stir just until veggies absorb it (longer saute = browner color)
- Add DRY SHERRY; sauté and stir until it evaporates (about 1 min).
- Whisk in small amounts of ALMOND MILK until flour dissolves and clumps disappear; then add VEGETABLE BROTH, NUTMEG, THYME, SALT, and BLACK PEPPER; bring just to a boil, turn heat to med-low, gently whisk, as needed, until sauce thickens to desired consistency (7-10 min).
- Once thickened, remove from heat and allow to cool. Refrigerate in an airtight container up to 4 days.