Creamy MUSHROOM Soup

Creamy MUSHROOM Soup


4 Cups Vegetable Broth
1 Can Coconut Milk
1/4 Cup Gluten-Free Flour
1 Tsp Thyme
1 Tsp Salt
1/2 Tsp Pepper
1 Large Onion
4 Cups Mushroom
6 Garlic Cloves
1/4 Cup Cilantro
1/2 Cup Water


1. In a large pot add onion, 2 cups mushroom, garlic cloves and 1/2 cup water and then simmer for 10 mins.

2. Add mixture to a blender with thyme, salt, pepper and 1 cup vegetable broth then blend until smooth.

3. Add mixture to large pot with coconut milk, 2 cups mushroom, cilantro and 2 cups vegetable broth then stir well.

4. Add gluten-free flour and stir until flour is fully dissolved then simmer for 60 mins to finish.

5. Enjoy!

Other Dinner Recipes: Black Bean MANGO Burgers and General Tso’s CHICK’N

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1 Comment
  • Aimee
    Posted at 11:25h, 07 December Reply

    I suggest mixing the flour with the remaining cup of vegetable broth before stirring into the soup, you’re less likely to get lumps.

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