Coconut Cream Mushroom Soup
Ingredients
- 1 ½ lb. mixed fresh mushrooms trimmed and sliced
- 1 onion chopped
- 4 cloves garlic minced
- 1/2 tsp dried thyme leaves or 2 springs fresh thyme
- 1 tsp Celtic sea salt
- 1/2 tsp black cracked peppercorns
- 1 bay leaf
- 4 cups organic vegetable or beet broth
- 1 cup coconut milk
- 4 tbps virgin coconut oil
Instructions
- soak mushrooms in 1 cup of boiling water for 30 minutes
- drain, reserving the liquid
- dry the boiled mushrooms and chop finely
- heat 1 tbsp. of virgin coconut oil and add the mushrooms
- cook the mushrooms until they lose their liquid and transfer them to a large pot
- melt 3 tbsp. of virgin coconut oil
- add onions, mushrooms, garlic, thyme, salt, and peppercorns to melted coconut oil
- cook for 1 minute and then transfer to large pot
- add bay leaf, broth, coconut milk, and reserved mushroom liquid
- stir to combine, cover, and cook until heated through
