Ingredients:
1 large onion, finely diced
280 g champignon mushrooms, sliced
280 g Portobello mushrooms, sliced
10 stalks of thyme, fresh with the leaves removed
1 cup vegetable stock
1 tbsp. tapioca flour (or corn flour)
1 cup almond milk
1 bay leaf
1/2 tbsp. coconut milk
1/2 tsp. salt &
black pepper, to taste
Directions:
1. Heat a large pot over a high flame, place the chopped onion in it and
stir for 5-7 minutes.
2. Now move the steamed onion into one of the sides of the pot and add
the mushrooms letting them cook for about 5 minutes.
3. Mix the onion and mushrooms together, add the thyme and continue
cooking for about 10 minutes.
4. After half the amount of liquid released from the mushrooms during
cooking has evaporated, add the bay leaf, salt and coconut milk to the
pot.
5. In a separate bowl, mix 1 tablespoon tapioca flour together with the
vegetable stock, and then pour into the soup pot, then add the almond
milk.
6. Let the soup simmer for 15 minutes, stir occasionally, add black
pepper to taste and serve hot.
this isn't my recipe
this isn't my recipe