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