Creamy Mushroom Soup

Ingredients

• 1.5 lbs Mixed Mushrooms (cremini, shiitake, oyster)
• 2 tbsp Olive Oil
• 1 medium Yellow Onion
• 4 cloves Garlic
• 1 tsp Dried Thyme
• 6 cups Vegetable Broth
• 1/4 cup Dry Sherry
• 1 can (13.5oz) Full-Fat Coconut Milk
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Fresh Parsley (Chopped, for garnish)
• 1 tsp Lemon Juice
• 1/4 tsp Nutmeg

Instructions

1. 1

   Clean the mushrooms thoroughly and slice them. Dice the onion and mince the garlic.

2. 2

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.

3. 3

   Add the garlic and thyme to the pot and cook for another minute, until fragrant.

4. 4

   Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and brown, about 8-10 minutes.

5. 5

   Pour in the dry sherry and cook for 1 minute, scraping up any browned bits from the bottom of the pot.

6. 6

   Pour in the vegetable broth and bring to a simmer. Reduce heat and simmer for 15 minutes to allow the flavors to meld.

7. 7

   Stir in the coconut milk and nutmeg. Season with salt and pepper to taste. Add lemon juice.

8. 8

   Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.

9. 9

   Serve hot, garnished with fresh parsley.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.