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Cream of Almond & Wild Mushroom Soup

  • 3 tbsp olive oil or butter
  • 1 shallot, finely diced
  • 1 cup leeks, finely sliced
  • ¼ tsp dried red chili flakes
  • 4 cups sliced mixed mushrooms (brown or white button, crimini, portobello, chanterelle or a mix of your favourites)
  • 4 tbsp all-purpose flour
  • 3 cups vegetable stock
  • 2 ½ cups SoFresh Almond Unsweetened
  • sprig fresh rosemary
  • 1 bay leaf
  • 1 tsp fresh thyme
  • ¼ cup cooked black beans
  • ¼ cup diced red potato
  • salt & ground pepper to taste
  • 2 tsp chopped parsley


  1. Heat oil or butter in large pot. Add shallots, leeks and chili flakes, sauté over medium heat until vegetables are translucent.
  2. Add mushrooms and cook stirring often until mushrooms have begun to lose their liquid and have started to brown. Stir in flour, coating vegetables.
  3. Add the vegetable stock and SoFresh Almond stirring constantly to keep lumps from forming. Add rosemary, bay leaf and thyme and bring to a boil.
  4. Lower heat to a simmer. Add beans and potatoes and simmer for about 25 minutes until potatoes are tender.
  5. Season with salt and pepper, garnish with fresh parsley.

(6 Servings)