Gluten-free, Wheat-free, Dairy-free
YIELDS: 8 servings
- 5 cup sliced mushrooms—crimini, baby bella, white or shiitake
- ½ cup chopped onion
- 1-3 Tbsp ghee or coconut oil
- 1/8 tsp dried thyme
- 1 Tbsp sherry
- 1 ½ cup vegetable broth
- 1 cup coconut milk
- 3 Tbsp gluten-free flour (to thicken, as needed)
- Sea salt and pepper, to taste
In a large, heavy saucepan, sauté onions and mushrooms in ghee or coconut oil until browned. Once the liquid evaporates, about 5 minutes in, add thyme and sherry.
Add vegetable broth and simmer 10-15 minutes, then pour in coconut milk.
Use an immersion blender or regular blender to puree the soup.
To thicken soup, melt 2 Tbsp ghee or coconut oil, stir in gluten-free flour and stir mixture into soup. Add sea salt and pepper, to taste.
Serve with a dollop of goat cheese, if desired.
Recipe modified from AllRecipes.com and submitted by Joanna Chodorowska of Nutrition in Motion. Connect at 215-272-6774 or Nutrition-In-Motion.net. April 2014.