Serves: 4

INGREDIENTS:

• 1 pound Portobello mushrooms, cut into 1-inch pieces
• 1/2 pound shiitake mushrooms, stemmed
• 6 tbsp. olive oil or avocado oil
• 2 cups vegetable broth
• 1 1/2 tbsp. coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp. arrowroot flour
• 1 cup coconut cream
• 3/4 tsp. chopped thyme

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C). Line one large baking sheet with foil.
2. Place the Portobello and shiitake mushrooms on the baking sheet and drizzle them with some olive oil. Season with salt and pepper, then toss to coat evenly.
3. Cover the mushrooms with foil and bake them in the preheated oven for about 30 minutes. Remove the foil cover and continue baking for an additional 15 minutes until the mushrooms are tender. Let them cool slightly.
4. In a blender, combine one half of the baked mushrooms with one can of vegetable broth. Blend until smooth and set the mixture aside.
5. In a large pot, melt the coconut oil over high heat. Add the chopped onion and minced garlic, sauté until the onion becomes translucent.
6. Add the arrowroot flour to the pot and stir for about 2 minutes until it’s well combined with the onion and garlic.
7. Pour in the coconut cream, remaining vegetable broth, and chopped thyme. Stir in the remaining cooked mushrooms and the mushroom puree from the blender.
8. Simmer the mixture over low heat until it thickens, which takes approximately 10 minutes.
9. Season the mushroom soup with salt and pepper according to your taste preference.

Serve the delicious and creamy mushroom soup hot, garnishing with additional thyme leaves if desired. Enjoy this flavorful and comforting dish!

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

EF (Egg-Free)

NF (Nut-Free)

V (Vegetarian)

Here are some variations you can try for this mushroom soup recipe:

1. Creamy Mushroom and Spinach Soup:

• Add a few handfuls of fresh baby spinach to the soup during the last few minutes of cooking. Stir until the spinach wilts and becomes tender. This adds extra nutrients and a vibrant green color to the soup.

2. Mushroom and Barley Soup:

• Include cooked barley in the soup to make it heartier and more filling. Add the cooked barley to the soup along with the mushrooms and let it simmer together for a few minutes to allow the flavors to blend.

3. Mushroom and Wild Rice Soup:

• Replace the regular rice with cooked wild rice. The nutty flavor of wild rice pairs wonderfully with the earthy taste of mushrooms.

4. Creamy Mushroom and Potato Soup:

• Add diced potatoes to the soup to create a thicker and heartier texture. Cook the potatoes until they are tender before blending the soup.

5. Mushroom and Leek Soup:

• Use leeks instead of onions for a milder flavor. Sauté the leeks with the garlic before adding the mushrooms.

6. Vegan Mushroom Soup:

• To make the recipe vegan, use vegetable broth instead of chicken broth and substitute the coconut cream with canned coconut milk. Ensure the arrowroot flour or a different vegan thickener is used.

7. Mushroom and Truffle Oil Soup:

• For an extra luxurious touch, drizzle a small amount of truffle oil over each serving just before serving. This adds a delightful earthy flavor to the soup.

8. Mushroom and Herbs Soup:

• Experiment with different herbs such as rosemary, sage, or tarragon to add different layers of flavor to the soup. Add the herbs to the soup while it simmers and adjust the amounts according to your taste preferences.