I love mushrooms, and I love soup. I don’t enjoy the dairy rich mushroom soups that are often at grocery stores or restaurants. Please enjoy this anti-inflammatory version, packed with creamy textures and smooth flavour. Coconut milk full of health benefits; a great source for MCT fats, and caprylic acid.

Preparation time: 10 mins

Cooking time: 30 hours

Serving size: Batch size pot

Ingredients: 

• 2 tbl coconut oil (or butter if you consume animal products)

• 1 small yellow onion 

• 4 cups mixed, chopped mushrooms 

• 4 large garlic cloves (crushed)

• 1 tsp rosemary 

• 1 tsp thyme 

• ½ tsp chili flakes

• 1 tbl tamari or coconut aminos 

• ½  tsp salt

• 5 cups vegetable stock 

• 2x 400 ml cans of coconut milk 

• Corn starch to thicken

Directions:

1. Chop all mushrooms into bite size pieces, and dice onion finely 

2. Saute onions using butter or coconut oil until translucent, then add mushrooms

3. Once water is coming from the mushrooms and they are blending together, add chopped garlic

4. Add rosemary, thyme, chili flakes and half the salt, cook for a couple minutes 

5. Add vegetable stock and simmer for 10 mins. If you don’t have vegetable stock handy, use a salt-free natural stock base and mix with water as the package indicates. Add salt and pepper to taste

6. If you would like a thicker base, add 1 - 2 tablespoon cornstarch by removing a coup of liquid and mixing the cornstarch separately before adding back to the pot

7. Finally, once you are happy with the taste, add two cans of coconut milk and reduce to a low simmer. Coconut milk should not be boiled or cooked for too long