Dairy Free Cream of Mushroom Soup (AIP, Whole30)

Scale

1 1/2 lbs mushrooms (I used crimini and portobello)

1 yellow onion

2 tsp chopped garlic

1/4 cup olive oil + 2 tbsp

1 1/2 tsp dried thyme

1 tsp sea salt + 1/2 tsp

1 1/2 cups broth or stock (I used chicken bone broth)

Juice of 1 lemon

4 tsp parsley

Rinse, pat dry, and slice mushrooms about 1/4″ thick. Chop the onion and garlic.
Set a large stock pot on medium heat. Once hot, add 1/4 cup olive oil, onion, and garlic and stir.
After 2-3 minutes, add the sliced mushrooms, dried thyme, and 1 tsp sea salt. Cook for 10 minutes.
Remove about 1 cup of the mushrooms (2-3 slices per serving bowl).
Sprinkle in the arrowroot starch and stir. Add the broth and coconut milk and stir.
Raise the heat to high and bring to a boil. Once a boil is reached, bring to low and let simmer.
Once it has cooled a little bit, add the lemon juice and 1/4 tsp more sea salt.
Use an immersion blender or ladle into a standing blender and puree until smooth.
Divide into 4 soup bowls and top with the reserved mushrooms and fresh chopped parsley. Add another squeeze of lemon and/or drizzle of EVOO if you wish.

You can use any variety of mushrooms you’d like.

Keywords: soup, dairy free, cream of mushroom, paleo

Find it online: https://girlinhealing.com/dairy-free-cream-of-mushroom-soup-aip-whole30/