Creamy Almond & Mushroom Soup

Instructions

1. 1

   Soak the raw almonds in hot water for 30 minutes, then drain and set aside.

2. 2

   Clean and slice the white mushrooms. Peel and chop the onion. Peel and mince the garlic cloves.

3. 3

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

4. 4

   Add the minced garlic and sliced mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are soft and have released their moisture.

5. 5

   Add the soaked almonds to the pot and stir well.

6. 6

   Pour in the vegetable broth, add salt and black pepper, and bring the mixture to a boil.

7. 7

   Reduce the heat and simmer for 15 minutes, allowing the flavors to meld.

8. 8

   Remove the pot from heat. Using an immersion blender (or working in batches with a countertop blender), blend the soup until smooth and creamy.

9. 9

   Stir in the light cream and heat gently for 2-3 minutes. Adjust seasoning if needed.

10. 10

    Serve hot, garnished with a drizzle of olive oil or a sprinkle of chopped almonds if desired.