Creamy Mushroom Shallot Soup

20130608-001347.jpgshown here served with Bison Meatballs and spinach
Let me start off saying I LOVE Trader Joe’s Light Coconut Milk. It’s cheap ($1 a can) and versatile. I’ve used it for smoothies, curries, soups, and beyond – as well as adding it in small amounts here and there.

This recipe started initially as a mushroom gravy – simmering mushrooms in a little coconut milk until it took on a mushroomy color and the flavors melded together a bit. Then one night, the boyfriend decided he wanted a “creamy soup”, so it popped into my head to take the gravy one step more and make a cream soup. We were both really happy with the results…and the simplicity!

Creamy Mushroom Soup

2 shallots
3 cloves garlic
1 tablespoon coconut aminos
1 tablespoon coconut oil
1/8 cup vegetable broth
1 package sliced shiitake mushrooms
1 package baby Bella mushrooms (sliced)
3 cans trader joes coconut milk
Salt, pepper, sage, thyme

Combine everything but the coconut milk in a pot and let cook over medium heat until mushrooms begin to soften

Add coconut milk turn heat up to medium-high and when it starts to bubble turn back to medium. let simmer until it starts turning brownish (mushroomy color) – keeping an eye on it and stirring as needed.

I would cover it sometimes, but my pot was too small and I was worried about it boiling over.

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