This soup makes a delicious entree, or accompaniment to a protein dish such as seafood or poultry.
Serves 4
1 pound fresh button mushrooms, sliced
1 medium brown onion, chopped
1 large zucchini, chopped
1 clove garlic, finely sliced
1 tablespoon dried oregano leaves
½ teaspoon ground cumin
Salt and pepper, to taste
3 cups vegetable stock
1 cup coconut milk
1 tablespoon coconut oil
Saute the onion and garlic in the coconut oil until softened. Add the mushroom, oregano, cumin, salt and pepper and continue to sauté for approximately 5 minutes.
Add all remaining ingredients except the coconut milk. Simmer gently until all vegetables are soft.
Add the coconut milk and continue to simmer for approximately 5 minutes.
Use a blender to puree the soup until smooth and then serve.
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