Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp ghee (or cooking fat of choice (use coconut oil for vegan))
  • 12 oz white mushrooms (chopped)
  • 1 medium onion (chopped)
  • 3 cloves garlic (crushed)
  • 1/4 cup tapioca flour (or arrowroot)
  • 2 cups chicken bone broth (Use vegetable broth for vegan)
  • 1 cup coconut milk (full fat)
  • 1/4 tsp nutmeg
  • 1 tsp fresh thyme
  • 2 tsp fresh sage leaves (minced)
  • 3/4 tsp sea salt (fine grain)
  • 1/4 tsp black pepper

Instruction

  • Heat a large pot over med heat and add the ghee or cooking fat. Add the onions, mushrooms, and garlic, sprinkle with just a bit of salt and pepper.
  • Sauté veggies about 3-5 minutes, until translucent and fragrant.
  • Remove from heat and whisk in the tapioca flour.
  • Add broth, coconut milk, herbs and spices, salt and pepper. Turn the heat back on and bring mixture to a boil while stirring. Once boiling, lower heat to med-low and continue to simmer another 10 minutes, until thickened.
  • Once thickened, remove from heat. Use an immersion blender in the pot to puree the soup. Once creamy, turn the heat back to medium and continue to simmer another 5 minutes. Serve hot, or allow to cool to use in a recipe.