I started making this soup a year or so ago and then made it again several times recently. I don’t know if you all like mushroom soup but if you do, this is a great recipe. You can make it dairy and grain free, or not. Its quick and easy and very satisfying.
I found this on the internet (of course) but changed it up a little. Hope you all like it.
1 onion, chopped
1 pkg. white mushrooms, chopped or sliced
1 pkg. baby portobello mushrooms, chopped or sliced
6 or 8 fresh thyme stalks (remove the leaves by running your fingers down the stalks and pulling the leaves off)
1 cup organic chicken or vegetable stock
1 tbs. tapioca flour or regular flour
1 cup almond, regular or coconut milk (I use canned coconut milk)
1 bay leaf
1/2 tbs. liquid aminos or soy sauce (you can use coconut aminos of you don’t eat soy)
salt and pepper to taste
Add your chopped onions to a large saucepan and allow them to sweat for 5 minutes or so. Add your chopped mushrooms to the pan and allow them to cook another 5 minutes, uncovered.
Add thyme leaves and keep cooking at least 10 minutes.
You will have quite a bit of liquid cooking out of the mushrooms and they will reduce down to about half of what you started with.
Add the bay leaf, salt and aminos or soy sauce.
Stir the flour into the broth and mix. Add to your mushroom and stir. Continue to stir as you add in your milk.
Allow the mixture to cook about 15 minutes, stirring occasionally. Taste and season again with salt and pepper. Enjoy!!
It’s great the next day too!!