Vegan Creamy Mushroom Soup 2
1 large white onion – diced
2 small minced garlic cloves
2 cups sliced white button mushrooms
2 cups sliced baby portobello mushrooms
10 stalks fresh thyme – leaves removed
1 cup organic vegetable broth
1 tbs. tapioca flour – or cornstarch
1 cup dairy free milk – unsweetened (coconut or cashew milk)
1 dried bay leaf
1/2 tbs. coconut aminos – or soy sauce as an alternative
1/2 tsp. salt
freshly ground pepper
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 and garlic, 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.
You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
Add the bay leaf, the salt and the liquid aminos to the mushrooms.
Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.