A creamy, rich mushroom soup that makes dinner or lunch light and tasty.
Ingredients:
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2 teaspoons olive oil
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1 pound mushrooms, chopped
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1/2 cup chopped onion
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4 celery stalks, diced
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4 cups low-sodium chicken broth
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1 teaspoon thyme
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1 teaspoon garlic powder
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1 teaspoon black pepper
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1/2 unsweetened coconut milk
Directions:
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Heat a non-stick wok or Dutch oven over medium heat.
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Add the olive oil and sauté the mushrooms and onions for several minutes.
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Add the celery, broth, and seasonings. Cover the pan and lower the heat to simmer. Simmer for 25 minutes.
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Purée in blender. Place back on the stove in a pan and add the cream. Adjust the consistency with more cream or broth.
