Creamy Mushroom Soup | Coconut & Thyme

Method

1. In a large sauté pan add 1 – 2 tablespoon of coconut oil or olive oil and heat on medium-high heat for 1 minute. Then add the onion and mushrooms and cook while stirring for approx. 10 minutes or until they soften, but do not brown. Remove approx. ½ cup of the cooked onions and mushroom and keep warm to use when serving the soup.
2. Then add the garlic, sea salt, pepper and thyme to the pan, stir and add the coconut milk and bring to a simmer, but do not boil. Add the thyme then reduce heat to medium-low and continue cooking for approx. 5 minutes until tender.
3. Mix the flour with ¼ cup of water well and stir into mushroom soup mixture and continue cooking while stirring until the soup thicken a little approx. 3 – 5 minutes.
4. Remove from heat and cool for approx. 10 minutes before blending or you can also carefully use a stick blender to blend right in the pan.
5. Then spoon approx. half the mixture into a blender and carefully blend on high until well blended and pour into a saucepan and then blend remaining soup and add to saucepan. (You may need to add a little more coconut milk while blending, but not too much or the soup will be too thin and not as creamy, unless you prefer it thinner).
6. Check for seasoning and add a little more sea salt and pepper, if desired. You can serve the soup immediately or chill the soup at this point for up to 3 days and gently reheat when ready to serve, or freeze for up to 1 month.
7. When ready to serve the soup, reheat the reserved onion and mushrooms pieces. Cut some fresh herbs leaves like parsley an/or use micro herb greens.
8. Serve the soup in bowls and place the onion and mushroom pieces in the center of the bowl (a shallow bowl works well for this), drizzle with a little olive oil and top with micro herbs and/or a few herb leaves and fresh thyme sprigs. If you prefer you can just stir in the onion and mushroom pieces before serving.