Dairy-Free Cream of Mushroom Soup
Soups / Appetizers
This dairy-free Cream of Mushroom soup is perfect for boosting your Vitamin D and immune system. It is warm, hearty, and delicious. Let us know how you liked it in the comments!
1 1/2 lbs [wild] mushrooms (we recommend maitake or shiitaki)
1 yellow onion
3 cloves chopped garlic
1/4 cup Wild Mushroom and Sage Extra Virgin Olive Oil + 2 tbsp
1 1/2 tsp dried thyme
1 tsp sea salt + 1/2 tsp
2 tbsp arrowroot starch
1 1/2 cups broth or stock
1 can coconut milk
Juice of 1 lemon
4 tsp parsley
Rinse, pat dry, and slice mushrooms about 1/4″ thick. Chop the onion and garlic.
Set a large stock pot on medium heat. Once hot, add 1/4 cup olive oil, onion, and garlic and stir.
After 2-3 minutes, add the sliced mushrooms, dried thyme, and 1 tsp sea salt. Cook for 10 minutes.
Remove about 1 cup of the mushrooms (2-3 slices per serving bowl). Sprinkle in the arrowroot starch and stir.
Add the broth and coconut milk and stir.
Raise the heat to high and bring to a boil. Once a boil is reached, bring to low and let simmer. Once it has cooled a little bit, add the lemon juice and 1/4 tsp more sea salt.
Use an immersion blender or ladle into a standing blender and puree until smooth. Divide into 4 soup bowls and top with the reserved mushrooms and fresh chopped parsley. Add another squeeze of lemon and/or drizzle of EVOO if you wish.
You can also add fresh grated ginger for an extra kick!