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Thyme for Mushroom Soup
Servings: 4
Preparation Time: 25–30 minutes
Ingredients:
- 1 pound mixed mushrooms, sliced (tough portions of stems removed)
- 1/4 cup coconut oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- handful fresh thyme, leaves picked
- 1 cup beef broth
- 1 cup coconut milk
- 2 green onions, chopped
- salt and freshly ground black pepper, to taste
- 1 whole lemon, sliced, for serving
Directions:
Rinse and pat the mushrooms dry before slicing. Set aside.
In a large pot, on medium heat, melt the coconut oil. Add the onions and garlic to the pot and cook until soft, about 7 minutes.
Next add the mushrooms, sea salt, and freshly ground black pepper, to taste. Cook the mushrooms until soft.
Pour in the coconut milk and beef broth and whisk well. Allow to simmer for a few minutes, then toss in the thyme and green onions.
Serve with fresh slices of lemon to squeeze into the stew, if desired. This tangy pop of citrus brings the flavors forward.
Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!
