Ingredients

The following ingredients have 4 Servings
  • 1 onion
  • 1 lb white mushrooms (450g)
  • 2 tbsp olive oil
  • 3 cups gluten free chicken broth (700mls)
  • 1.5 cup coconut milk (360mls)
  • 2 garlic cloves (crushed)
  • 2/3 cup tapioca starch (60g)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp nutmeg

Instruction

  • Cut the mushrooms into slices and finely dice the onion.
  • Add the oil to large pan and when hot add onions, crushed garlic, and mushrooms cooking on a medium heat for 5 minutes or until onions are soft.
  • Remove from the heat and add the tapioca starch and mix well.
  • Add in the chicken broth, coconut milk, nutmeg, salt and pepper, and stir over a medium heat until thickened.
  • Using a stick blender, puree the soup and simmer for a further 10 minutes, taste, and season more with salt and pepper if needed.