Homemade Mushroom Soup
Servings 6
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- ½ tsp salt
- pinch pepper
- 1½ lbs assorted mushrooms, diced
- 1 tbsp tamari
- 2 tbsp fresh thyme leaves
- 4 cups mushroom broth or good vegetable broth
- 1 cup coconut milk (from can)
- 1 tbsp white miso (optional)
Instructions
- Begin by dicing the onion into a small pieces. Peel and mince garlic cloves.
- Trim thick stems off mushrooms. Wipe gently with a mushroom brush or damp cloth. We used 1/2 cremini mushrooms and some shitake and oyster mushrooms.
- Heat olive oil in large pot on medium heat. Add onions, garlic, salt and pepper. Saute for about 5 minutes, stirring occasionally.
- While the onions and garlic are cooking, dice the mushrooms into very small pieces. Add to the pot along with the tamari. Turn up the heat slightly and continue to cook, stirring often, for about 10 to 15 minutes. The water that gets extracted from the mushrooms should be mostly evaporated.
- While the mushrooms are cooking, strip the leaves from the thyme stems by pulling down the stem in the opposite direction of the direction that leaves grow.
- Add the mushroom (or vegetable) broth, thyme and coconut milk to the pot. Bring the soup to a boil, reduce heat and simmer covered for about 20 minutes. Check on the soup and stir it a few times during this time.
- Remove 1½ cups of the soup into a Blender and process until smooth. Return to the soup pot. This will thicken the soup. Add the miso paste if using and stir. This will add more depth of flavour to the soup and some probiotic goodness. Serve and Enjoy!
- Note - if you do not have a vented blender such as a Vitamix, you will need to wait until the soup cools before blending.
