Mushroom Soup

Prep Notes

Mushroom Soup

Inspired by

1 large white onion, diced

1 package white button mushrooms (8 oz) sliced

1 package crimini mushrooms (16 oz) sliced

10 stalks fresh thyme, leaves removed

3 cloves garlic, minced

2 32 oz. boxes of organic vegetable broth

5 Tbs. tapioca flour

1 dried bay leaf

2 Tbs. Balsamic Vinegar

½ tsp. salt

freshly ground pepper

Options: As with anything I cook, there’salways options to switch it up. So with this recipe, use whatever mushroomcombo you want. You could use all button or all crimini. I also like to dicesome of the shrooms to add interest in texture. Also, try adding rosemary tothe club!

Step 1

Saute onions.

Step 2

Add mushrooms and cook down until the liquidfrom the mushrooms is gone. Add salt to draw out the moisture from themushrooms.

Step 3

Add garlic, thyme, rosemary or whatever herbsand spices you want.

Step 4

Deglaze the pot with Balsamic Vinegar…you canalso use soy sauce or tamari.

Step 5

Whisk the tapioca flour with the broth. Thenadd to the mushrooms.

Step 6

Simmer for a few minutes. Add salt and pepper to taste.