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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Instructions
- Heat the oil in a large pot over medium-high heat.
- Add the onion and saute for several minutes, or until soft and translucent.
- Add the garlic and saute another minute.
- Next add the mushrooms and thyme, cooking for 8-9 minutes until mushrooms have lost most of their water.
- Mix the tapioca flour with the vegetable stock and add to the pot.
- Add the almond milk and coconut aminos.
- Bring to a boil, stirring occasionally as soup thickens. Reduce heat to a simmer, cover and cook for 5 minutes, stirring occasionally.
- Season with salt and pepper.
- Blend half the soup in high speed or immersion blender and mix back with the rest of the soup.
- Ladle into bowls and garnish with parsley if desired.
Cook Times
Ingredients
Ingredients
- 3 tablespoon avocado oil
- 2 yellow onion large diced
- 6 clove garlic minced
- 3 pound cremini mushroom sliced
- 1 teaspoon dry thyme or x 3 quantity for fresh thyme
- 5 tablespoon tapioca flour
- 6 cup vegetable stock
- 2 cup unsweetened almond milk or other non-dairy milk such as unsweetened coconut milk, cashew milk or oat milk
- 2 tablespoon coconut aminos
- 1/2 teaspoon Kosher salt more or to less to taste or dietary preference
- ½ teaspoon freshly ground black pepper
- 2 tablespoon Italian parsley chopped, optional
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top StoveReheating/Serving Instructions
The soup keeps well in the fridge for up to 3 days. Heat in microwave on high power, stirring occasionally until desired temperature is reached.
Nutrition
Calories: 110kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 823mg | Potassium: 656mg | Fiber: 1g | Sugar: 5g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg
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