Best Ever Mushroom Soup Recipe
The best mushroom soup recipe I've ever had! Mushroom lovers rejoice, this soup is full of hearty, earthy mushrooms that don't have to compete with other flavors to shine through. Vegan and fat free, this mushroom soup will quickly become a favorite in your home!
Servings 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
1/2 tbs. liquid aminos GF (or soy sauce)
1/2 tsp. salt
freshly ground pepper
Instructions
Servings 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
1/2 tbs. liquid aminos GF (or soy sauce)
1/2 tsp. salt
freshly ground pepper
Instructions
- In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
- Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
- Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
- Visit Best Ever Mushroom Soup @ bitesofwellness.com for full instructions.
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