Nondairy Creamy Mushroom Soup
This nondairy but creamy mushroom soup is rich in antioxidants, free of lactose and gluten. It's the complete comfort food that will uplift you on a rainy day.
Ingredients
- 1 yellow onion diced
- 2 tbsp ghee butter
- 2 tbsp garlic minced
- 5 cups bone broth chicken or beef bone broth
- 1 tbsp salt
- 4 tbsp tapioca starch
- 1 tbsp AIP worcestershire
- 13.66 fl. oz. unsweetened coconut milk 1 can
- 6-8 cups mushrooms variety
- 5 sprigs thyme
Instructions
- Dice onions, mince garlic, slice mushrooms then set aside 1/3 cup of mushrooms for garnish.
- In a large dutch oven, heat ghee butter for 1 minute over medium heat.
- Add onions to the pot, saute, and let it caramelized on low-medium heat for 45 minutes. Stir frequently.
- Once onions are brown and translucent, add in minced garlic. Saute for 1 minute.
- Deglaze pot with 1 cup bone broth. Scrape the bits on the bottom of the pot and increase to medium heat. Let it reduce for 2 minutes.
- Add mushrooms and the rest of the bone broth. Cover with lid and let it cook for 6 minutes.
- Prepare the roux by mixing tapioca starch and soup broth together. Add to the pot and stir.
- Using a hand mixer, blend to your desired texture.
- Add coconut milk, thyme, and AIP worcestershire. Stir and simmer for 5 minutes on low heat.
- Saute remaining mushrooms in ghee butter. Season with salt and pepper to taste.
- Serve and enjoy!
Notes
