Oyster Mushroom Bisque

1 tablespoon canola oil	2 cups almond milk
1 small onion, chopped	2 tablespoons low-sodium tamari
1 rib celery, chopped	1 tablespoon dry sherry (optional)
1 medium potato, peeled and diced	1/2 pound oyster mushrooms
2 cups vegetable stock	1 tablespoon margarine
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried	1/4 teaspoon Old Bay seasoning
1/8 teaspoon white pepper

Heat the oil in a large saucepan over medium-low heat. Add the onion and celery and cook, covered, for about 5 minutes or until softened. Add the potato, stock, thyme, and pepper. Increase the heat and simmer until the potato is very soft, about 15 minutes. Transfer the mixture to a blender or food processor and puree until smooth. Return the mixture to the saucepan and stir in the almond milk, tamari, and sherry (if desired). Slice or quarter the larger mushrooms, leaving the smaller ones whole or halved. In a medium skillet, saute the mushrooms in the margarine for 1 to 2 minutes, being careful not to overcook. Sprinkle with Old Bay seasoning and add to the soup. Heat through, being careful not to boil. Yields 4 to 6 servings.

You can find this plus many other delicious and healthful choices in 366 Simply Delicious Dairy-Free Recipes by Robin Robertson.