| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 2 tbsp olive oil
- 2 clove garlic
- 2 cup mushroom Portabella or Cremini
- 2 cup mushroom White button
- 1 1/2 cup parsnip
- 3 cup chicken soup stock
- 1 cup almond milk
- 1 tbsp thyme dried
- 1 tbsp basil leaves dried
- 1 small onion
Ingredients
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Instructions
- Heat oil and sautee onions until translucent.
- Add garlic, thyme and basil, continue to sautee.
- Add mushrooms and parsnips, continue to sautee.
- Add stock and simmer 30 minutes, partially covered.
- Transfer to blender, add almond milk and puree. Adjust seasoning as desired.
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