Best Ever Mushroom Soup – low fat, vegan, gluten free creamy mushroom soup. #vegan #glutenfree
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
- 1/2 tsp. garlic powder optional
Instructions
- 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.
