BEST EVER MUSHROOM SOUP #vegetarian #healthy

This is the best ever mushroom soup! This sound formula is prepared in around 30 minutes and will before long become your go-to most loved soup formula! This rich mushroom soup is anything but difficult to make, low carb, dairy free, veggie lover, paleo, Whole30 and keto benevolent.

This mushroom soup is sans dairy, low fat and has a smooth consistency with no additional cream! Prepared in less than 30 minutes, this soup is better than locally acquired and will truly be the best mushroom soup you have ever had!

This formula utilizes a blend of cremini mushrooms (infant portabella mushrooms) and white catch mushrooms. The cremini mushrooms include a profundity of flavor and umami that you don't get with simply white catch mushrooms. You could likewise utilize shitake mushrooms, however those are normally progressively costly so I stick to cremini and white catch to set aside cash. To spare time, you can purchase the mushrooms pre-cut yet I like to get them entire and cut them myself since the pre-cut mushrooms can turn sour quicker.

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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 dairy free milk – unsweetened
• 1 dried bay leaf
• 1/2 tbs. coconut aminos – liquid aminos as an alternative
• 1/2 tsp. salt
• freshly ground pepper
• 1/2 tsp. garlic powder – optional

INSTRUCTIONS

1. In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
2. Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
3. Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
4. You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
5. Add the bay leaf, the salt and the liquid aminos to the mushrooms.
6. Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
7. Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.

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