Recipe: Coconut Cream of Mushroom Soup



1 large white onion, diced
10 oz white button mushrooms sliced
(10 oz) baby portobello mushrooms sliced
10 stalks fresh thyme, leaves removed
1 cup bone broth or stock
1 tbsp tapioca starch
1 cup coconut milk
½ tbsp coconut aminos
½ tsp. salt
freshly ground pepper


1.In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms.
2.Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
3.Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
4.Add the salt and the coconut amino to the mushrooms.
5.Stir the tapioca starch into the broth. Add to mushrooms and stir. Add coconut milk.
6.Allow to cook for at least 15 minutes, stirring occasionally. Add freshly ground black pepper to taste.

If you like thinner soup you can always give a few swirls in the blender or food processor.


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