Heart-Healthy Crema de Hongos
Indulge in this "Heart-Healthy Crema de Hongos," a lighter twist on the classic Latin-inspired mushroom soup. Brimming with robust flavors from earthy cremini mushrooms, fresh thyme, and aromatic garlic, this creamy yet dairy-free recipe delivers comfort without compromise. The use of unsweetened almond milk and a touch of cornstarch creates a silky texture that’s as satisfying as it is nourishing. Low-sodium vegetable broth and extra-virgin olive oil keep it health-conscious, while a sprinkle of fresh parsley adds the perfect finishing touch. Ready in just 45 minutes, this wholesome soup is a perfect choice for a cozy meal that supports your wellness journey. Whether serving it as an elegant appetizer or a simple main course, this vegan-friendly dish is sure to delight!
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Recipe Information
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 16 ounces, sliced cremini mushrooms
- 4 cups low sodium vegetable broth
- 1 teaspoon, chopped fresh thyme
- 1 bay leaf
- 1 cup unsweetened almond milk
- 1 tablespoon cornstarch
- 0.5 teaspoon black pepper
- 0.5 teaspoon kosher salt
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the sliced mushrooms to the pot, stirring occasionally, and cook until they are lightly browned and softened, about 5-7 minutes.
Pour in the vegetable broth, then add the thyme and bay leaf. Bring the mixture to a gentle simmer.
Let the soup simmer for 15-20 minutes to allow the flavors to meld.
Remove the bay leaf, then carefully blend the soup until smooth using an immersion blender or in batches with a standard blender.
Return the soup to low heat. In a small bowl, mix the almond milk and cornstarch until smooth, then stir it into the soup for added creaminess.
Season with black pepper and kosher salt to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 17.9 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 597 mg | 46% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 3187 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
