Cream of Mushroom Soup | itdoesnttastelikechicken

1 large sweet onion, chopped
16 oz button mushrooms, sliced (454g) (remove stems, if needed)
3 cloves garlic, minced
1/4 cup oat flour (34g)
4 cups vegetable broth (1 litre)
1 tsp dried thyme leaves
13.5 oz can coconut milk (400ml)
1/2 tsp salt
1/2 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: http://itdoesnttastelikechicken.com