Best Ever Mushroom Soup

• Produce

  • 1 package Baby portobello mushrooms
  • 1 Bay leaf, dried
  • 1 package Button mushrooms, white
  • 10 stalks Thyme, fresh
  • 1 White onion, large

• Canned Goods

  • 1 cup Vegetable broth, organic

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1/2 tsp Salt
  • 1 tbsp Tapioca flour

• Dairy

  • 1 cup Almond or cashew milk, unsweetened

• Other

  • ½ tbs. liquid aminos (GF (or soy sauce

Found on pancakewarriors.com

Description

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
• 1 cup almond or cashew milk (unsweetened)
• 1 dried bay leaf
• ½ tbs. liquid aminos (GF) (or soy sauce)
• ½ tsp. salt
• freshly ground pepper

Directions

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