- 2 Tbsp coconut oil
- 12 oz organic mushrooms chopped
- 1 medium onion chopped
- 3 cloves garlic crushed
- 1/4 cup arrowroot
- 2 cups chicken bone broth
- 1 cup coconut milk
- 1/4 tsp nutmeg
- 1 1/2 tsp fresh thyme
- 2 tsp fresh sage leaves minced
- 3/4 tsp Himalayan salt
- 1/4 tsp black pepper (or more to taste)
Heat a large pot over medium heat and add the coconut oil. Add the onions, mushrooms, and garlic. Season with a touch of salt and pepper.
Sauté about 3-5 minutes, until translucent and fragrant.
Remove from heat and whisk in the arrowroot.
Add broth, coconut milk, herbs, spices, salt and pepper. Turn the heat back on and bring mixture to a boil while stirring. Once boiling, lower heat to med-low and continue to simmer another 10 minutes, until thickened.
Once thickened, remove from heat. Use an immersion blender in the pot to puree the soup. Once creamy, turn the heat back to medium and continue to simmer another 5 minutes. Serve hot, or allow to cool to use in a recipe.