Almond milk is the ingredient that makes this a creamy mushroom soup.

Recipe (salt free, oil free):
Serves 2,
Mushrooms cut in quarters – 200g
Onion chopped – 1
Garlic clove crushed – 1
Almond milk – 300ml
Fresh parsley chopped – 2tbsp
Fresh thyme chopped – 2 sprigs
Fresh rosemary chopped – 1/2 sprig
Nutritional yeast – 1/2tbsp
Garlic granules – 1tsp
Dried parsley – 1tsp

Reserve a few mushrooms in a bowl. To a hot pan, add the onions, the rest of the mushrooms and the crushed garlic. Let them sit for a couple of minutes before stirring them. Add all of the herbs, almond milk, nutritional yeast, garlic granules and dried parsley. Simmer for 15 minutes. Blend the mixture. Add the uncooked mushrooms and simmer for 5 minutes.