Ingredients

The following ingredients have 4 Servings
  • 1 lb of mushrooms (any variations will work!)
  • 3 garlic cloves (chopped.)
  • 1 small onion (chopped)
  • 2 sprigs of thyme (stem removed or 2 tsp of dried)
  • 1 tsp of black pepper
  • 1 cup of vegetable stock (see link in post)
  • 1 cup of coconut milk
  • 2 tbsp of coconut oil
  • 2 tbsp of dairy free butter
  • Himalayan pink salt to taste

Instruction

  • Make sure to thoroughly wash the mushrooms via a colander to make sure all the debris has gone then set aside
  • Melt the coconut oil and dairy free butter over medium heat in a saucepan and saute the garlic and onions until transparent.
  • Incorporate the mushrooms with the garlic and onions, stir gently and cook the mushrooms for 5 minutes. The mushrooms will begin to shrink  in volume as they start to cook during the given time.
  • Season with thyme, black pepper and pink salt to taste.
  • Pour in the vegetable stock and stir the entire contents, then finally pour in the coconut milk.
  • Bring the soup mixture to the boil then reduce and simmer for 5 minutes.
  • Puree the soup (in batches if necessary) in a blender until smooth.
  • Return the ready made soup to the pot if additional warmth is required.
  • Serve accordingly with optional gluten free bread or alone.