-
Prep time
10 minutes
-
Cook time
25 minutes
-
Serves
4
Author Notes
A cleaned up, dairy free version of this classic canned soup! —Alexa Federico
Ingredients
-
1 1/2 pounds
mushrooms
-
1
yellow onion
-
2 teaspoons
chopped garlic
-
1/4 cup
olive oil
-
2 teaspoons
olive oil
-
1 1/2 teaspoons
dried thyme
-
2 tablespoons
arrowroot starch
-
1 1/2 cups
bone broth or stock
-
1
can coconut milk
-
1
lemon
-
4 teaspoons
parsley
Directions
-
Rinse, pat dry, and slice mushrooms about 1/4″ thick. Chop the onion and garlic.
-
Set a large stock pot on medium heat. Once hot, add 1/4 cup olive oil, onion, and garlic and stir.
-
After 2-3 minutes, add the sliced mushrooms, dried thyme, and 1 tsp sea salt. Cook for 10 minutes.
-
Remove about 1 cup of the mushrooms (2-3 slices per serving bowl).
-
Sprinkle in the arrowroot starch and stir. Add the broth and coconut milk and stir.
-
Raise the heat to high and bring to a boil. Once a boil is reached, bring to low and let simmer.
-
Once it has cooled a little bit, add the lemon juice and 1/4 tsp more sea salt.
-
Use an immersion blender or ladle into a standing blender and puree until smooth.
-
Divide into 4 soup bowls and top with the reserved mushrooms and fresh chopped parsley. Add another squeeze of lemon and/or drizzle of EVOO if you wish.
See what other Food52ers are saying.