Cream of mushroom soup—without the cream

Ingredients:

1. 4 cups of vegetable broth

2. 6 oz. of diced mini portabella mushrooms

3. 1 shallot, minced

4. 1 teaspoon of ginger/garlic puree

5. 1/2 teaspoon of garam masala

6. ½ teaspoon of dried oregano

7. ½ teaspoon of dried basil

8. 1 tablespoon of extra virgin olive oil

9. 3 tablespoons of almond flour

Directions:

• In a large, deep pan, add the oil, shallots, ginger/garlic paste, and sauté till lightly browned.

• Add the almond flour to this mixture and cook for 2 minutes.

• At this point, start adding 1 cup of broth and, with a whisk, mix in the almond flour to ensure there are no lumps.

• Add the diced mushrooms, oregano, basil, and garam masala and the remaining broth, and allow to simmer until ¾ of the original liquid volume has thickened. 

• Add salt as needed, and serve warm.

This dish is simple and delicious! You can always use chicken broth instead, and the almond flour adds thickness and is gluten and dairy-free. As always, I wish you keep your health and nutrition in center focus and live long and strong!