WHAT’S IN IT
2 pounds fresh mixed mushrooms
1 yellow onion 3 T Miyoko’s vegan butter
3 T avocado oil
4 garlic cloves
½ cup white wine
½ cup tapioca flour
3 quarts vegetable stock
1 ½ cups coconut cream
1 T fresh thyme, chopped
3 T parsley, chopped
sea salt to taste
black pepper to taste
tabasco sauce (optional)
HOW TO MAKE IT
1. Chop the onion
2. In a large soup pot melt the butter over low heat
3. Add the chopped onion and stir into the butter, stir occasionally and cook until very brown (about 40 minutes)
4. Meanwhile, clean and slice the mushrooms and finely chop (or press) the garlic
5. After the onions have caramelized add the garlic and cook one minute. Add the avocado oil, then the mushrooms and cook for 15-20 minutes on medium-high heat (NOTE – set aside 1 cup mushrooms to cook later with a little sea salt, pepper and parsley for garnish)
6. Add the white wine and cook until the wine is absorbed
7. Stir in the flour, mixing well until completely combined
8. Add the vegetable stock, turn the heat to high, and bring to a boil until the soup thickens
9. Using a hand blender, puree until smooth
10. Stir in coconut cream, most of the parsley, most of the thyme, sea salt and pepper to taste. Add a dash of tabasco sauce if using. Keep on very low heat while you prepare garnish
11. Sautee the remaining mushrooms in avocado oil, salt pepper and the remaining parsley
12. Add soup to 4 bowls and top with 1 heaping tablespoon of mushrooms. Sprinkle with remaining thyme.
Note - If the soup is not thick after you puree it, stir in a slurry consisting of 1/3 cup of cornstarch whisked with ¼ cup of cold water and bring the soup to a boil to activate
The soup will freeze for 3 months, thaw for one day in the fridge
WHY IT’S HEALTHY
Mushrooms are packed with fiber, help reduce LDL cholesterol, and lower blood sugars. They’re a great source of Vitamin A providing 97% of your daily needs and are also a great source of plant-based iron. Onions are the richest food source of quercetin which is a potent antioxidant that has been shown to lower cholesterol, blood pressure, and triglycerides. They are also high in vitamin C, folate, biotin and calcium. Garlic has strong antibiotic, anti-fungal and anti-viral properties, is high in vitamin C and B-6 as well as the minerals selenium, calcium, copper. The likelihood of blood vessel damage due to chronic excessive inflammation has been shown to decrease when consumed on a regular basis, and garlic is one of the most powerful foods to lower the risk of cancer. Thyme is a natural anti-fungal, can reduce inflammation and pain and has a compound, carvacrol which has been found to have positive effects on improving mood if consumed consistently for just 7 days. It does this by increasing levels of both serotonin and dopamine. This recipe is made vegan by using Miyokos butter and coconut cream.
Recipe inspired by Billy Parisi