Creamy Mushroom Soup

Prep Time: 5 Minutes Cook Time: 25 Minutes Total Time : 30 Minutes Serves: 4-6

INGREDIENTS

1 tsp coconut oil

2 onions, diced, 4 cloves garlic, minced

1 1/2 lb. fresh brown mushrooms, sliced

4 tsp chopped thyme, divided

1/2 cup white cooking wine

6 tbsp flour OR 4 tbsp cassava flour

4 cups veggie broth, low sodium

2 tsp salt

1/2 tsp pepper

1 cup coconut milk, canned

3/4 cube 14 oz. tofu, silken

DIRECTIONS

1 Heat oil in large pot over medium-high heat. Add onions and sauté until translucent.

2. Add the mushrooms and thyme and cook for 5 minutes, stirring occasionally.

3. Add the wine, flour, salt and pepper and cook for 2-3 minutes.

4. Add the veggie broth and bring to a boil, then cover and let simmer on low heat for 10 - 15 minutes.

5. In a bowl, add the tofu, coconut milk, and 1 cup of the hot soup liquid. Blend with an immersion blender until you reach a creamy consistency. [You can also use a blender or food processor.] Then add it to the soup and stir until it is all mixed together.

6. Add any additional salt and pepper to taste. Serve warm with an optional sprig of thyme or additional roasted mushrooms for garnish and enjoy!

If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!