Even if you aren't a fan of mushrooms, you
are invited to get to know the most delicious mushroom soup recipe
you'll ever try. The thick texture and aromas created by the combination
of thyme and mushrooms will remind you of nostalgic moments that'll
warm your heart - and you won't believe how easy it is to make!
Ingredients for Soup:
Onion - 1 (large, finely diced)
Button mushrooms - 10 oz. (sliced)
Portobello mushrooms - 10 oz (sliced)
Fresh thyme - 10 stalks
Tapioca flour - 1 tbsp. (or corn flour)
Almond milk - 1 cup
Coconut milk - 1/2 tbsp.
Salt - 1/2 tsp.
Black pepper - to taste
Bay leaves - 1
Method of preparing the
Soup:
Heat a large pot over a high flame, place the chopped onion in it
and stir for 5-7 minutes.
Now move the steamed onion into one of the sides of the pot and add
the mushrooms letting them cook for about 5 minutes.
Mix the onion and mushrooms together, add the thyme and continue
cooking for about 10 minutes.
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.
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.
Let the soup simmer for 15 minutes, stir occasionally, add black
pepper to taste and serve hot.