Cream of Mushroom & Spinach Soup
I N G R E D I E N T S
7-10 large mushrooms
1 large onion
4-5 cloves of garlic
3/4 cup mushroom broth (I used @pacificfoods)
s+ p, fresh thyme, rosemary, & bay leaves
1 tbsp tapioca starch
1/2 cup coconut milk (or dairy-free milk of choice)
D I R E C T I O N S
1. In a large pot, sautee spices, chopped garlic, and onion in olive oil until translucent. 2. Add chopped mushrooms and spinach. Cook down for roughly 4-5 minutes. 3. Add broth, then whisk tapioca starch & coconut milk in slowly. Allow mixture to cook for 5-7 minutes. 4. Add 1/4 of the soup to a blender and puree till smooth then pour back into the soup and stir. 5. Cook for 5 minutes. Serve and enjoy!
