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Coconut
Cream Mushroom Soup
Marianita Shilhavy
Portions: 6 to 8
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1 cup boiling water
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1-1/2 lbs mixed fresh mushrooms (your choice of varieties), trimmed
and sliced
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2 onions, finely chopped
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4 cloves garlic, minced
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1/2 tsp dried thyme leaves or 2 sprigs fresh thyme
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1 tsp sea salt
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1/2 tsp cracked black peppercorns
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1 bay leaf
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4 cups organic vegetable or beef broth
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4 tbsp.
Virgin Coconut Oil
Instructions:
1. In a heatproof bowl, soak mushrooms in boiling water for 30
minutes. Drain through a fine sieve, reserving liquid. Pat
mushrooms dry with paper towel and chop finely. Set aside.
2. In a skillet heat 1 tbsp (15 mL) Virgin Coconut Oil over
medium heat. Add fresh mushrooms and cook, stirring, until
they lose their liquid. Transfer to slow cooker stoneware.
3. In same pan, melt remaining 3 tbsp. Virgin Coconut Oil. Add
onions and cook, stirring, until softened. Add reserved
mushrooms, garlic, thyme, salt and peppercorns and cook,
stirring, for 1 minute. Transfer to slow cooker stoneware. Add
bay leaf, broth and reserved mushroom soaking liquid and stir
to combine.
4. Cover and cook on Low for 6 to 8 hours or on High for 3 to
4 hours. Discard bay leaf.
5. When ready to serve, ladle soup into individual bowls.
Comments:
Don't need to have a slow cooker to make this, adjust times
accordingly for stove-top prep.
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