Emulsifier Free Creamy Coconut Mushroom Soup
Total time45 min
Prep time15 min
Cook time30 min
5.0(8)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, cleaned and roughly chopped
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ tsp ground cumin
- ¼ tsp black pepper
- 1 tsp salt, plus more to taste
- 2 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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