Creamy Mushroom & Thyme Soup (Dairy Free)
500g mushrooms, any type. I used a mix of field and oyster
1 large or 2 small brown onions, sliced
500ml bone broth or good quality stock
1 tbsp dried thyme or 2 tsp fresh
2 garlic gloves, crushed
2 tsp of extra virgin olive oil or 1 of coconut oil
Pinch of sea salt & pepper
Heat the oil in pan and sauté the onions until soft
Add the garlic, thyme and mushrooms and sauté until soft and the onions have lightly browned. If you want, reserve a couple of the cooked mushrooms to decorate when serving.
Pour in the the bone broth or stock and mix together, scraping up all the caramelised onion and juices from the base of the pan.
Season with salt and pepper
Using a blender or food processor blend until it forms a creamy consistency
Pour into a bowl and finish with one mushroom in the centre and a light drizzle of good quality extra virgin olive oil
This recipe is from Stephanie Malouf Nutrition