Divine Cream of Mushroom Soup -Non-Dairy

This soup is so easy to put together but tastes like you have been toiling over it all day. This is definitely guest worthy. If you cannot find the KNORR stock, simply use 2 cups of your favourite vegetable stock instead of the 2 cups of water. 

INGREDIENTS

1 pound cremini mushrooms, wiped clean and chopped

3 slices bacon, chopped

3 average size shallots, chopped

2 cloves garlic, pressed

1 (1.16 ounce) tub vegetable KNORR Homestyle Stock

1/2 cup white wine

2 cups water

1 (398 ml) can reduced fat coconut milk

salt, to taste

pepper, to taste

DIRECTIONS

Over medium heat in a Dutch oven or heavy bottomed pot with a tight fitting lid, cook the bacon with the chopped shallots until they become translucent and starts to soften, about 5 minutes.

Add the stock tub contents, mushrooms and garlic to the onions and cook until softened, about 15 minutes, adding a bit of water if it starts to stick.

Add the wine and cook until wine is reduced and absorbed by the mushrooms, about 5 minutes.

Add the water and bring to a boil; cover, reduce heat and simmer for 20 to 30 minutes.

Add the coconut milk and heat through.

Puree the soup with an emersion blender season with salt and pepper. If you do not have an immersion blender, simply puree, in batches, in a blender covered with a towel. (Do not add the lid to the blender as this will expand and make the lid pop off, creating a huge hot mess.)

Ladle into bowls and serve.