Bowl of Mushroom Soup
Ingredients
- 10 stalks fresh thyme – leaves removed
- 1 cup organic vegetable broth
- 1 tbs. tapioca flour – or arrowroot or cornstarch
- 1 cup dairy free milk – unsweetened
- 1 dried bay leaf
- 1/2 tbs. coconut aminos – (or liquid aminos)
- 1/2 tsp. salt
- freshly ground pepper
- 1/2 tsp. garlic powder
- 1 large white onion – diced
- 1 package white button mushrooms – 10 oz sliced
- 1 package baby portobello mushrooms – 10 oz sliced
Preparation
In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes
Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered
Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes
You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half
Add the bay leaf, the salt and the liquid aminos to the mushrooms
Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk
Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste
