- 1 package white button mushrooms (10 oz) sliced
- 1 package baby portobello mushrooms (10 oz) sliced
- 10 stalks fresh thyme, leaves removed
- 1 cup organic vegetable broth
- 1 tbs. tapioca flour
- 1 cup almond or cashew milk (unsweetened)
- 1 dried bay leaf
- ½ tbs. liquid aminos (GF) (or soy sauce)
- ½ 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, 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.
- This soup is amazing the next day as well and can easily be doubled.
- Add cashew cheese, Parmesan cheese or enjoy the soup just as it is