Quick Mushroom Soup

1/2 cup olive oil
2 tablespoons butter
18 tablespoons all-purpose flour
7-1/2 cups water
4 teaspoons Better Than Boullion Chicken Flavor
3-3/4 cups almond milk, unsweetened
1-1/2 lbs large white button mushrooms, finely chopped
6 large cloves of garlic, minced
1 tsp salt
2 tsp pepper
5 tablespoons lemon juice
2 tablespoons dried parsley
1-1/2 cups light cream
Paprika for garnish

Make sure to add lemon at the end. Lemon tends to become bitter if boiled.

Melt oil and butter in deep pot. Stir in flour; making a rue. Cook, stirring for 1 minute then gradually stir in water and boullion and almond milk. Bring to a boil, stirring constantly. Add mushrooms, garlic, salt and pepper to taste and parsley. Simmer, uncovered, until mushrooms and garlic are softened, about 25 minutes. Reduce heat to low and stir in cream. Simmer slowly stirring for 10 minutes. Turn off heat and stir in lemon juice. Reheat gently, do not allow to boil.

Serving Size: 18 servings

Number of Servings: 18

Recipe submitted by SparkPeople user BETTERWITHOUT.