Mushroom Soup

Ingredients:

• 1/4 cup olive oil

• One large yellow onion, diced

• 8 cloves of garlic, diced

• 2 lbs mushroom

• 1 tbsp fresh thyme

• 1/3 cup white wine

• 3 1/2 cups vegetable broth

• 2 tbsp white miso paste

• 1 can of unsweetened coconut milk

• 1/4 cup cold water mixed with 4 tbsp corn starch

• Black pepper and salt to taste

• Some chives (optional)

Instructions:

• Add in your olive oil to a large pot and heat to a high temperature.

• Add in your diced garlic and onion and top with your fresh thyme Mix and let cook until golden.

• Now add in all your mushrooms and let cook until the mushrooms soften. Now add in your white wine and let cook on high heat for 5 minutes.

• Add in your vegetable broth and miso paste and bring to a boil, then cover and lower to a medium to low heat. Let cook for 10 minutes. Then add in a can of coconut milk and let cook for 5 more minutes.

• Turn off the heat and then blend with an immersion blender until you get a consistent texture.

• Add black pepper and salt to taste.

• Top with chopped chives and then serve and enjoy!