INGREDIENTS :

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• 1 large white onion - diced

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• 1 package white button mushrooms - 10 oz sliced

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• 1 package baby portobello mushrooms - 10 oz sliced

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• 10 stalks fresh thyme - leaves removed

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• 1 cup organic vegetable broth

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• 1 tbs. tapioca flour - or arrowroot or cornstarch

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• 1 cup dairy free milk - unsweetened

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• 1 tbs. Danwood Liquid Smoke®

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• 1 bay leaf

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• 1/2 tbs. coconut aminos - liquid aminos as an alternative

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• 1/2 tsp. salt

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• freshly ground pepper

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• 1/2 tsp. garlic powder - optional

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INSTRUCTIONS :

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• In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.

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• Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.

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• Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.

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• You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.

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• Add the bay leaf, the salt and the liquid aminos to the mushrooms.

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• Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk and Danwood Liquid Smoke®

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• Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.

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NOTES :

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• This soup is amazing the next day as well and can easily be doubled or tripled.

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• To make the soup creamier, you can blend half the soup in a high speed blender (be careful, it's hot).

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• To thicken the soup even more, you can add a can of drained white beans or boiled potatoes.

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• A mixture of cremini (baby portobello) and white button mushrooms are best.

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• However you can use all cremini or all white button mushrooms if you need to.

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• If you don't have fresh thyme, you can use 1 teaspoon of dried thyme.

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• Dairy free milks that this works well with include: unsweetened almond milk, coconut milk, cashew milk or oat milk.

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• Substitutes for tapioca starch include arrowroot powder or cornstarch.