Dairy Free Condensed Cream of Mushroom Soup

Ingredients

• 1 Tbsp + 1 tsp Olive oil
• 1 shallot, minced
• 4 cloves garlic, minced
• 1 pound mushrooms, washed and chopped
• 4 tsp. salt (or to taste)
• Freshly ground black pepper, to taste
• 1½ cups soy or rice milk
• 4 Tbsp. tapioca starch

Instructions

1. Cook the Mushrooms Heat a saucepan (large enough to hold all those ingredients) over medium-high heat. Add 1 tsp. olive oil along with shallot and garlic. Let it sizzle for a few minutes and then toss in your mushrooms. Season the fresh ground black pepper and the 4 tsp. of salt. Continue cooking until the mushrooms start to sweat ( the pan will get a little more watery than it was a minute ago). Remove your tasty mushroom concoction and set aside
2. Make the cream In the same saucepan (off the heat), whisk together milk of choice, tapioca starch and remaining olive oil. Place over medium heat and cook, stirring pretty frequently for about 6 minutes. The sauce will thicken up right around the 5 minute mark. Add the mushroom stuff back in and give it few good stirs to incorporate everything.
3. Use it in anything you would condensed cream of mushroom soup!