Ingredients
- 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)
Instructions
- 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.