Mushroom Soup

What do you do when you want to make an old favorite that calls for a can of mushroom soup? The Campbells version is filled with MSG and, for the gluten intolerant, wheat. This mushroom recipe is very easy and takes the place of the canned version. You can make up a large batch and freeze it in one cup baggies for easy recipe access. It is also really good on it's own.

Best Ever Mushroom Soup

Serves: 2
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
• 1 cup almond or cashew milk (unsweetened)
• 1 dried bay leaf
• ½ tbs. liquid aminos (GF) (or soy sauce)
• ½ tsp. salt
• freshly ground pepper

Instructions

1. In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
2. Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
3. Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
4. You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
5. Add the bay leaf, the salt and the liquid aminos to the mushrooms.
6. Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
7. Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
8. This soup is amazing the next day as well and can easily be doubled.
9. Add cashew cheese, Parmesan cheese or enjoy the soup just as it is!
*follow my link to homemade vegetable broth: http://gale4health.blogspot.com.au/2017/10/broth.html