One of my favorite dishes in the entire world is a good cream of mushroom soup, and this just gets my taste buds all excited!
2 tsp olive or coconut oil
1 large onion, chopped
1 1/2 lbs mixed mushrooms (See Note 1 below)
1 Tbsp thyme
2 Tbsp blanched almond flour
28 oz vegetable broth
1/2 tsp salt, or as taste dictates
1 cup full fat coconut milk
Heat oil in pan over medium heat and add onion, cooking until the onion is translucent.
Add mushrooms and thyme; continue cooking and make sure to keep stirring until the mushrooms are softened.
Sprinkle flour over the mushrooms and cook (making sure to continue to stir) for about 3-5 minutes. Add broth and salt and bring to a boil. Reduce heat and simmer (covered) for about 15-20 minutes.
Remove from the heat and let cool for 5 minutes.
Puree soup (see Note 2 below) in batches if needed, then return to the pot and stir in the coconut milk and reheat.
- Pick a good variety of mushrooms when shopping for them: cremini, shiitake, etc.
- I like chunks of mushrooms in my soup, so I leave about 1/3 of the mushrooms in the pan that I do not puree.