This is a creamy dairy-free soup packed with mushrooms. It can be made gluten-free and soy-free too!
Chop 8 oz of mushrooms into small bite-sized pieces.
Add 1 tbsp of oil and mushrooms to the pan with the salt and sauté the mushrooms at medium heat until they get darker and release their juices.
Add 4 cups of milk, 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp paprika, and 1/4 tsp black pepper.
Heat until the soup just barely begins to bubble then reduce the heat to low.
In a separate bowl, mix 1/4 cup potato or corn starch and 1 cup of water. Stir until it dissolves completely.
Pour the starch mixture into the hot soup stirring constantly.
Continue to heat the soup on low until it thickens and just starts to bubble.
Turn off heat and serve hot.