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Country Mushroom Soup

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What a great winter dish! There's something about a thick mushroom soup with a hint of thyme to warm you from the inside out. Mushrooms are low carb and are packed with lots of goodies like vitamin C, B6 as well as Iron and Magnesium.  Mushrooms are just a good well-rounded fungi 👍🏼.

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Ingredients

Serves 2 - 3

• 500g mushrooms
• 1 medium onion
• ​3 cloves garlic
• 2 tsp dried thyme
• 3 Tbsp butter
• 3 Tbsp olive oil
• 3/4 cup light coconut milk
• ​2 cups beef stock
• 1/2 tsp of salt and pepper or to taste
• parsley to garnish 

Special equipment needed:

• ​Stick mixer or blender

How to

• Heat a large saucepan with a lid to a medium heat 
• Dice onion and garlic 
• ​Thinly slice the mushrooms 
• Place the butter and oil in the pan
• Put the onion and garlic in the pan and sauté until the onion is going translucent (clear), stirring so it doesn't burn 
• Add the mushrooms and thyme 
• Stir and cook for a further 10 minutes stirring occasionally 
• Once the mushrooms are nicely cooked, add the beef stock and coconut milk
• Stir, then place the the lid on and simmer on a low heat for another 20 minutes stirring every now and then 
• After 20 minutes remove the lid and blend with the stick mixer or use your blender (be careful as the soup is very hot)
• Once mixed add the salt and pepper to taste (be careful with the salt)
• Serve and garnish with a couple leaves of parsley 
• Enjoy!

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