INGREDIENTS

  • 1 large white onion diced
  • 1 package white button mushrooms 10 oz sliced
  • 1 package baby portobello mushrooms 10 oz sliced
  • 10 stalks fresh thyme leaves removed
  • 1 cup organic vegetable broth
  • 1 tbs. tapioca flour or arrowroot or cornstarch
  • 1 cup almond or cashew milk unsweetened
  • 1 dried bay leaf
  • 1/2 tbs. liquid aminos coconut aminos for paleo or Whole30
  • 1/2 tsp. salt
  • freshly ground pepper

INSTRUCTIONS

  1. In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
  2. Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
  3. Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
  4. You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
  5. Add the bay leaf, the salt and the liquid aminos to the mushrooms.
  6. Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
  7. Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
  8. This soup is amazing the next day as well and can easily be doubled.
  9. Add cashew cheese, Parmesan cheese or enjoy the soup just as it is!
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