I Tbsp Avocado Oil
½ cup Onion, diced
1 clove Garlic, crushed
1 pound Mushrooms, sliced
2 cups Spinach, frozen
5 cups Unsweetened PLAIN Almond Milk (I use brands without Carrageenan)
1 ½ cups Pureed Vegetables (from stock makings)
2-3 Tbsp Tamari
1 tsp Thyme
To increase the Vitamin D in the mushrooms, place outside in the sun for 30 to 60 minutes prior to using.
Sauté onions in oil. When soft, add garlic. Sauté for a minute or so. Add mushrooms, spinach, and almond milk. Heat but do not allow to boil. Boiling will negatively affect the flavor of this. When mushrooms appear to have lost their liquid and shrunk, add vegetable puree, tamari and thyme. Season to taste.