Lunch Mushroom Soup

Cook time: 35 minutes

Ingredients for 6 servings

Extra virgin olive oil – 1 tbsp.

Onion – ½ cup, chopped

Cooked low-sodium turkey bacon – 3 strips, chopped

Spelt flour – ½ cup

Chicken broth – 6 cups

Low-sodium chicken bouillon – 1 small packet

Mushrooms – 1 lb. thinly sliced

Potatoes – 1 ¼ lbs. peeled and chopped

Red wine vinegar – 1 tbsp.

Almond milk – ½ cup

Chopped fresh parsley – 1 tbsp.

Method

1. Splash olive oil into a large saucepan. Sauté onion and bacon over medium heat until onion is golden, about 2 to 3 minutes.

2. Add mushrooms and cook, stirring, for 8 minutes. Add flour and cook for 1 minute, stirring all the while.

3. Stir broth and bouillon granules into the saucepan. Add red wine vinegar and potatoes. Simmer until potatoes are tender, about 15 minutes.

4. Use a hand mixer to puree the soup right in the pot. Stir in the almond milk.

5. Gently reheat.

6. Spoon into bowls and garnish with chopped parsley.