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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Soups and winter are just the perfect cozy match. During the cold winter months, I find it helpful to have a few different soups in individual containers in the freezer at all times. They make a great quick and healthy meal option. This cream of mushroom soup is a winter staple in our home. The variety of mushrooms gives it an amazing and intense flavor. Hope you enjoy it as much as we do!
2 tablespoons Tonnelli Avocado Oil
1 onion, chopped
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
10 ounces shiitake mushrooms, sliced
10 ounces baby bella mushrooms, sliced
10 ounces white button mushrooms, sliced
2 tablespoons dried thyme
1/2 – 1 teaspoon salt
13.5 ounces coconut milk
1 (32-ounce) container Manischewitz Vegetable Broth
In a large pot, heat oil and sauté onion until translucent. Add garlic and sauté until fragrant, approximately two to three minutes.
Add mushrooms and season with 1/2 teaspoon salt. Cook for several minutes.
Add dried thyme and mix. Pour in coconut milk and vegetable broth. Bring to a boil and then simmer for about 15–30 minutes.
Taste and add remaining salt if needed.
Styling and photography by Menachem Goodman @totallytalentedteen
www.thevoiceoflakewood.com
(732) 901-5746
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