Vegan Cream of Mushroom Soup

This is the first recipe I have actually published anywhere and one of the first recipes I've come up with myself. Any suggestions or thoughts to improve it by changing a prep method or adding some ingredients are certainly welcome. Let me know how you like it!
Vegan Cream of Mushroom Soup
This is the first recipe I have actually published anywhere and one of the first recipes I've come up with myself. Any suggestions or thoughts to improve it by changing a prep method or adding some ingredients are certainly welcome. Let me know how you like it!
Steps
- 1
Put the chopped mushrooms in a 10 inch non-stick sauce pan, set the heart to medium-low, and cover. Cook for about 10-15, stirring occasionally.
- 2
In a 6 qt pot, combine almond milk, herbs de Provence, garlic, salt and pepper. Start heating on low, uncovered.
- 3
Once the mushrooms cook down, and then to the pot with the milk and herbs. Keep uncovered, and cook for about 30-40 minutes. The milk will get a bit thicker and turn a light brown.
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