Coconut Cream Mushroom Soup in Da' Crock Pot |
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Prep Time: 40 Minutes Cook Time: 480 Minutes |
Ready In: 520 Minutes Servings: 8 |
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You don't need to have a crock pot to make this, adjust times accordingly for stove-top preparation. Ingredients:
1 cup boiling water |
1 1/2 lbs fresh mushrooms, trimmed and sliced (mixed -your choice of varieties) |
2 onions, finely chopped |
4 garlic cloves, minced |
1/2 teaspoon dried thyme leaves or 2 sprigs fresh thyme |
1 teaspoon sea salt |
1/2 teaspoon black peppercorns (cracked) |
1 bay leaf |
4 cups vegetable broth or 4 cups beef broth |
1 cup coconut milk (homemade -see my recipe) |
4 tablespoons virgin coconut oil |
Directions:
1. In a heatproof bowl, soak 1/2 of the mushrooms in boiling water for 30 minutes.
2. Drain through a fine sieve, reserving liquid.
3. Pat mushrooms dry with paper towel and chop finely and SET ASIDE for step #8.
4. In a skillet heat 1 tbsp Virgin Coconut Oil over medium heat.
5. Add fresh mushrooms, cook (stirring until they lose their liquid)and transfer to crock pot.
6. In same pan, melt remaining 3 tablespoons Virgin Coconut Oil.
7. Add onions and cook, stirring until softened.
8. Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute and transfer to slow crock pot.
9. Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.
10. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
11. Discard bay leaf.
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