This is a wonderful recipe from Samantha at bitesofwellness.com that showcase mushrooms in a soup that does not involve the use of heavy cream. A delicious way to use mushrooms to support your immune system!
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 Tbsp tapioca flour – or arrowroot or cornstarch
1 cup dairy free almond milk – unsweetened
1 dried bay leaf
1/2 Tbsp coconut aminos
1/2 tsp salt
freshly ground pepper
1/2 tsp garlic powder – optional
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 tablespoon 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.