Soup is one of those dishes that just screams fall! It really doesn’t matter what ingredients are in it, it still takes like cooler weather.
I love this mushroom soup since it is easy, fast, and inexpensive. Did I mention delicious?
Ingredients:
35 mushrooms (I used a mix of portobellas and Cremini)
2 carrots chopped
5-6 garlic cloves
1 large onion chopped
1 tbsp parsley
2 tbsp thyme
1 14 oz can coconut milk
4 cups mushroom or vegetable broth
2 tbsp tamari
½ tsp black pepper
½ tsp salt
2 tsp cornstarch
Directions:
Heat a couple tbsp of broth In a dutch oven, over medium-high heat. Once hot, add onion and garlic and sauté for 2-3 minutes. Add the mushrooms and cook for 4-5 minutes until brown. Add all remaining ingredients except coconut milk and cornstarch and ¼ cup of broth and simmer for about 10 minutes.
Whisk together ¼ cup of the vegetable broth and cornstarch and pour into the mushroom mixture. Bring to boil stirring constantly for about 1-2 minutes.
Lastly, add the coconut milk and If you would like to use an immersion blender and create a cream you can do that here, but I like mine to have slices of mushroom. Cook another 1-2 minutes and serve.
Whole WhEAT Wellness 