Creamy mushroom soup (GF and DF)

Warm up your taste buds with a comforting bowl of creamy mushroom soup that’s not only full of flavour but it’s also gluten and dairy free! This recipe takes advantage of a variety of in season mushrooms to create a tasty, velvety and flavourful soup.

Ingredients

1 brown onion, diced

3 cloves garlic, minced

2 large flat mushrooms, sliced

250g mixed mushrooms, sliced (the mix I used had oyster, shiitake and king brown mushrooms)

1 litre chicken stock

¼ cup coconut milk

1 tablespoon olive oil

1 sprig thyme

½ teaspoon grated lemon rind

Method

1. In a large pot on medium heat, add the olive oil.

2. Add onion and garlic and cook until golden.

3. Keep ¼ cup of the sliced onion to the side and add the rest to the saucepan.

4. Add the fresh thyme and cook until the mushrooms are soft.

5. Add the stock and bring to the boil.

6. Reduce the heat and let it simmer for 20 minutes.

7. Remove from the heat and blend until smooth.

8. Stir through the coconut milk.

9. To make the mushroom topping, cook the leftover mushrooms in a frypan with the lemon rind and a pinch of thyme.

10. Serve the soup with the mushroom topping.

11. Enjoy!