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
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 leaf - 1
Preparations
Preparations
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.
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