Deeply savory cremini and shiitake mushrooms simmer down with onion, garlic, and fresh thyme until the whole pot smells like a cozy autumn evening, then a splash of white wine and a slow simmer in broth builds real depth of flavor. A quick partial blend keeps things rustic, with tender mushroom pieces still visible in every spoonful, and a cornstarch slurry brings the body to a silky, coating-the-spoon thickness. A bright hit of lemon juice at the end wakes up the whole bowl before a scattering of chives finishes it off. It ladles up rich, warming, and satisfying, the kind of soup you want on repeat once the weather turns. This one is a great fit for a dairy free kitchen, no sacrifice in flavor or texture required.
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Country Crock Dairy Free Plant Butter Made With Olive Oil
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Melt the butter with the olive oil in a large pot or Dutch oven over medium heat until the butter is foamy and the fat shimmers.
Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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