Healthy Mushroom Soup (Vegan, low carb)

Recipe courtesy of stemandspoon.com

Serves 6

I know, I know...it doesn't look pretty. The color is pretty scary - but the soup is delicious. And I didn't have two of the ingredients listed. And, it doesn't have to be vegan - you can top your soup with some grated parm if you are so inclined. Enjoy.

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Ingredients

3 TBSP extra virgin olive oil

1 shallot or small yellow onion, diced (I used shallot)

3 cloves garlic, minced (about 2 tsp)

4-5 cups crimini mushrooms

1 TBSP tamari (I used Coconut Aminos)

½ TBSP fresh thyme, chopped (I did not have this)

½ tsp salt

½ tsp pepper

3 cups vegetable broth

2 TBSP nutritional yeast (I did not use)

½ coconut cream

Optional garnishes: chopped parsley, grated Parmesan or cheddar, or drizzle of olive oil.

Directions

Heat the olive oil in a large pot over medium heat.  Add the chopped shallot or onion and cook for about 3 minutes.  Stir in minced garlic and cook for another 30 seconds.

Add the mushrooms to the pot, stirring them into the shallot/garlic mixture.  Cook the mushrooms, stirring occasionally, for about 5 minutes.  If the mixture looks dry, add a touch more olive oil.

Add in the tablespoon of tamari and add the fresh thyme, salt and pepper.  Pour in the broth and stir, continue cooking for a couple of minutes. 

Remove the pot from heat.  Carefully ladle about ¾ of the soup into a blender or food processer (when I make again, I will blend the whole thing).  Blend/process the soup on high for about 30 seconds or until smooth.

Pour the blended soup back into the pot, combining it with the remaining non-blended soup.  Return the pot to the stovetop on low heat.  Stir in the coconut cream and nutritional yeast.  Simmer the soup on low for about 5-10 minutes.

To serve, ladle into bowls and top with optional garnishes.