Mushroom Soup

Mushroom Soup



Ingredients: 
2 tbsp. any vegetable oil
1 large onion, diced
4-5 cloves garlic, minced
1 tbsp. cumin
2 tbsp. salt
12 crimini or button mushrooms, sliced
2 large white potatoes, cubed
3 cups water + 2 tbsp. Braggs liquid aminos
OR
3 cups of chicken/veggie broth
1 cup milk (I used unsweetened cashew milk)
a few sprigs of dill

Directions:
First, put the broth and milk into a large pot and let it boil. Once the water is boiling, turn the heat down and add the cubed potatoes. Let them cook for 5-10 min, or until they are soft. Meanwhile, in a large skillet, add the oil, onion, garlic, mushrooms and seasonings.
Stir fry until the onions are translucent and mushrooms are slightly brown. Then, add the stir fry ingredients into the pot filled with broth and potatoes. Stir to make sure that all the ingredients blend together. Then, using a ladle or a measuring cup, take half of the soup and pour it into a blender or food processor. Blend it up.
Option to keep the soup chunky, or for a smooth texture, blend the second half of the soup. Lastly, chop up some dill and stir it into the soup, and use as a garnish. Add salt and pepper to taste. Enjoy!!