I love any dish with mushrooms, and when they are the main ingredient, I love it even more. This creamy mushroom soup is Whole30-friendly and packs the umami flavor in a big way. The ingredients are simple, but the flavor is bold. This soup is a much-tastier version than the canned variety and makes a great starter for a cozy fall or winter meal.
- 1 onion, diced
- 4 cups rough-diced baby bella mushrooms
- 4 cloves garlic, minced
- 1 can coconut milk
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
In a large pot, heat 2 tablespoons olive oil over high heat. Add onion and cook for 3-5 minutes. Add diced mushrooms and a pinch of salt. Stir to combine, reduce heat to medium-high and cook for 10-12 minutes, or until liquid has evaporated and mushrooms start to crisp.
Add vegetable broth and reduce heat to medium. Stir and scrape down sides of pot. Pour in coconut milk, add a few more punches of salt, fresh thyme and some cracked black pepper. Stir to combine and bring back to a boil. Reduce heat and simmer for about 15-18 minutes, until flavors come together and soup thickens a bit.
Taste, adjust seasonings and serve.