Organic Coconut Cream Mushroom Soup Recipe
Ingredients:
1-1/2 lbs mixed fresh farmers market mushrooms (your choice of varieties), trimmed and sliced
onions, finely chopped
4 cloves garlic, minced
1/2 tsp dried thyme leaves or 2 sprigs fresh thyme
1 tsp seasalt
1/2 tsp cracked black peppercorns
1 bay leaf
4 cups organic vegetable or free-range beef broth
1 cup homemade coconut milk
4 tbsp. Virgin Coconut Oil
1 cup boiling water
Preparation
In a 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.
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.
In the 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, coconut milk and reserved mushroom soaking liquid and stir to combine.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Discard bay leaf.
Enjoy the organic coconut cream mushroom soup!