Crock Pot Low-Fat Creamy Mushroom Soup

This soup is very delightful and easy to make using a crock pot.  I like mushroom soup because it is more of a comfort soup on a cold day. Most creamy mushrooms soups are loaded with heavy cream or with half and half for a lighter version.  For people who still enjoy all this heavy taste from original mushroom soup recipes, then this recipe is not for them. I created this tasty and healthy mushroom soup for my family using almond milk and a potato to give the soup a creamy taste. The vegetable broth that I use for this soup instead of using condensed cream of chicken soup called for in most recipes is part of cooking light and healthy. If you are interested in healthy cooking, then this recipe is for you.

Soup ingredients:
1 large potato, peeled and chopped
4 cups roughly chopped mushrooms
3 garlic cloves, chopped
1 cup chopped leeks or white onions
1/4 cup freshly chopped parsley
1/2 tsp pumpkin spice
1 tsp salt
1/4 tsp black pepper
1/4 cup roux (recipe posted on 11/04/15)
2 cups vegetable broth
2 cups almond milk, homemade or store-bought
Other ingredients:
1 cup sliced mushrooms
1/4 cup freshly chopped cilantro for garnish

Directions:
Place all the soup ingredients in a crock pot. Cover and turn to low for 4 hours. Use a handheld mixer to purée the soup.

Turn crock pot to high and add mushroom slices (adjust the seasoning at this time).

 Cover and cook for another hour. Ladle soup into a serving bowl and sprinkle with cilantro. Enjoy!