Light Cream of Mushroom Soup

by foodsmarty

Cream of Mushroom Soup

Photo on 11-25-15 at 7.31 PM

Prep Time: 5 min

Cook Time: 35 min

Make this recipe vegan by using vegetable stock, unless you are ill. If this is the case use homemade, salt free, chicken stock. Chicken stock has been shown, in the scientific literature, to have factors that improve immune system function and recovery from acute illness.

1 small yellow onion

extra virgin olive oil

1 1/2 c oyster mushrooms

1/4 c shitake mushrooms

1 pint veggie or chicken stock

1/2 pint water

1/2 c soymilk

1/2 c coconut milk

1 1/2 t tapioca flour

1/2 t black lava salt

1 t fresh thyme

1 T chives

Saute onion in olive oil until translucent. Put stock, water, and mushrooms in a pan and bring to simmer. Add onions when done, simmer for thirty min. Add milks, and tapioca flour. Be sure to temper tapioca and dissolve in cold water first. If you want more thickness add 1 T tapioca flour.  Heat for 5-7 min on low. Use immersion blender to puree half or all of soup. add herbs and serve.

 

 

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