Vegan Mushroom Soup with a twist

On Christmas day I decided that I must have portabello mushroom soup for lunch.  I had no clue how I wanted to make it but I knew it had to be creamy and very flavourful.

I must say it turned out even better than I expected, and my special ingredient that put it all together?  Ginger!

Add to the pot:

8 chopped Portobello Mushrooms

3 cups of Almond milk

2 tablespoons of vegan butter

1 teaspoon of Pink Himalayan sea salt

1 sprig of rosemary

1/2 teaspoon of thyme

1 teaspoon of garlic powder

1/2 teaspoon of cayene pepper

Freshly diced ginger

 

(For thickness you can add coconut or any other flour.)

 

Boil, Blend, Garnish and serve

 

Voila

Bon Appetit!