BEST EVER MUSHROOM SOUP RECIPE
This soup consists of creamy texture, saturated broth, will be liked by everyone, especially after a very hard day. I have a special pleasure from a plate of soup with croutons.
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Servings: 3
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
- 1 dried bay leaf
- 1/2 tbs. coconut aminos
- 1/2 tsp. salt
- freshly ground pepper
- 1/2 tsp. garlic powder – optional
Instructions
- You should fry chopped onions to a soft state for a couple of minutes add mushrooms and fry for another 5 minutes.
- You should add thyme,garlic powder to mushrooms, mix vegetable broth and tapioca flour, and pour itinto mushrooms, add amino, milk, and salt to the pan, cook for another 10-15minutes, put 1 bay leaf.
- You should serve the hot soup with bread and croutons.
Notes
- If you have no baby portabella mushrooms, you can replace it with shitake mushrooms.
- You shouldn’t salt the mushrooms before frying; otherwise, it won’t secrete all its juice.
- Be sure to wipe the mushrooms dry with a paper towel after washing.
- You can add chicken instead of vegetable broth.