Golden Cream of Mushroom, Bacon and Corn Soup
4 sliceturkey bacon, cut into small cubes
1 largeshallots, minced
3 largecloves garlic, minced
2 Tbspcoconut oil
1 lbwhite button mushrooms, cleaned and sliced
5 cvegetable broth
4 Tbspspelt flour
1 cnon-dairy sour cream
1 can(s)cream of corn
3 calmond milk, unsweetened
·salt and pepper to taste
How to Make Golden Cream of Mushroom, Bacon and Corn Soup
- Using a large pot saute the turkey bacon, onion and garlic in the coconut oil until the onion is soft. Add the mushrooms and cook for about 5 minutes or until the mushrooms are soft.
- Reduce the heat to medium low and add the vegetable broth. Cover and cook on simmer for at least 45 minutes.
- Mix the flour with the almond milk together well. Add the non-dairy sour cream to the pot and stir it well, then add the cream of corn and the milk-flour mixture and simmer until it thickens. About 20-30 minutes.
- Season with the salt and pepper.