Creamy Mushroom Soup (dairy free)
- 1+ lb mushrooms, washed and coarsely chopped
- 1 onion, coarsely chopped
- 2 cloves garlic, chopped
- 1 large zucchini, chopped
- 1 tablespoon dried thyme
- 2 bay leaves
- 3-4 cups stock to cover
- 2 tbsp coconut oil or clarified butter
- 1 tsp sea salt
- Pepper to taste
Melt the coconut oil over medium heat. Sauté the onions and garlic for 5 minutes.
Add the mushrooms, thyme and bay leaves and sauté, tossing for another 5 minutes.
Add the zucchini and cook until the vegetables release their juices (about 10-15 minutes).
Add the stock, salt and pepper and taste the broth. Bring to a boil and then reduce the heat and simmer for 5 minutes.
Remove the bay leaves and blend.
Taste again and adjust salt, pepper or add a little extra broth. You can also add 1 tbsp apple cider vinegar for a little tart undertone.