BEST EVER MUSHROOM SOUP #cauliflower #mushroom #diet #yummy #soup

BEST EVER MUSHROOM SOUP #cauliflower #mushroom #diet #yummy #soup

This is the best ever mushroom soup! This sound formula is prepared in around 30 minutes and will before long become your go-to most loved soup formula! This velvety mushroom soup is anything but difficult to make, low carb, dairy free, veggie lover, paleo, Whole30 and keto well disposed.

This mushroom soup is sans dairy, low fat and has a smooth consistency with no additional cream! Prepared in less than 30 minutes, this soup is superior to anything locally acquired and will truly be the best mushroom soup you have ever had!

This formula utilizes a blend of cremini mushrooms (infant portabella mushrooms) and white catch mushrooms. The cremini mushrooms include a profundity of flavor and umami that you don't get with simply white catch mushrooms. You could likewise utilize shitake mushrooms, yet those are normally increasingly costly so I stick to cremini and white catch to set aside cash.

To spare time, you can purchase the mushrooms pre-cut yet I want to get them entire and cut them myself since the pre-cut mushrooms can turn sour quicker.

BEST EVER MUSHROOM SOUP #cauliflower #mushroom #diet #yummy #soup

Also try our recipe : CREAMY SPINACH ARTICHOKE SOUP #vegan #diet #healthy #food #paleo

Ingredients :

  • 1 large white onion diced
  • 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 or arrowroot or cornstarch
  • 1 cup dairy free milk unsweetened
  • 1 dried bay leaf
  • 1/2 tbs. liquid aminos coconut aminos for paleo or Whole30
  • 1/2 tsp. salt
  • freshly ground pepper
  • 1/2 tsp. garlic powder optional

Instructions :

  1. In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
  2. Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
  3. Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
  4. You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
  5. Add the bay leaf, the salt and the liquid aminos to the mushrooms.
  6. Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
  7. Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.

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