Ingredients

The following ingredients have 4 Servings
  • 8 Ounces Oyster Mushrooms
  • 12 Small Carrots (chopped)
  • 1/4 Bunch Parsley (rough chopped)
  • 1 Whole Small red onion (diced)
  • 1 Can Creamed corn
  • 1 Can Cannellini beans
  • 4 - 6 Cups Vegetable stock
  • 1 Tbsp Mushroom base
  • 3 Tbsp GF Flour
  • 1 Tbsp Lemon juice
  • 6 Sprigs Fresh thyme
  • 1 Tsp Himilayan salt
  • 2 Tsp Ground black pepper
  • 2 Tsp Spanish paprika
  • 1 Tbsp Olive oil
  • 3 Cloves Garlic (minced)

Instruction

  • Begin by heating the oil in a big pot. Once hot, add the red onion and cook until softened - 4 - 5 minutes. Add the carrots and cook for 2 minutes. Follow with the garlic and cook for a minute. Add in all the mushrooms and cook for 3 - 4 minutes. Now, add in the gf flour and mix well. Add in the stock and the thyme and simmer for 10 minutes followed by the cannellini beans and the creamed corn. In lieu of sour cream, add a cup of coconut milk if you want the soup creamy.Serve and enjoy!