Cream of Mushroom Soup | itdoesnttastelikechicken
- Number of Servings: 6
Ingredients
1 large sweet onion, chopped 16 oz button mushrooms, sliced (454g) (remove stems, if needed)3 cloves garlic, minced1/4 cup oat flour (34g)4 cups vegetable broth (1 litre)1 tsp dried thyme leaves13.5 oz can coconut milk (400ml)1/2 tsp salt1/2 tsp pepper
1. In a large soup pot, over medium-high heat, dry fry onion until browned. When onions start to stick, add mushrooms and saute until soft. Add garlic. Sprinkle flour over the mixture and stir to combine.
2. Pour in the broth, coconut milk, thyme, salt, and pepper. Use your spoon to scrape the bottom of the pan and remove any bits stuck to the bottom. Bring to a simmer and cook for about 5 minutes, to thicken slightly.
3. Puree soup.
Serving Size: Makes 6 servings
Recipe adapted from: https://itdoesnttastelikechicken.com
2. Pour in the broth, coconut milk, thyme, salt, and pepper. Use your spoon to scrape the bottom of the pan and remove any bits stuck to the bottom. Bring to a simmer and cook for about 5 minutes, to thicken slightly.
3. Puree soup.
Serving Size: Makes 6 servings
Recipe adapted from: https://itdoesnttastelikechicken.com
Nutritional Info Amount Per Serving
- Calories: 170.0
- Total Fat: 12.3 g
- Cholesterol: 0.0 mg
- Sodium: 790.8 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 1.8 g
- Protein: 3.3 g
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