Ingredients
200 gms� � � � � � � �Fungi
15 gms� � � � � � � � �Onion
75 gms� � � � � � � � �Cilantro Leaves
20ml� � � � � � � � � � Canola Oil
50ml� � � � � � � � � � Fresh Cream
10 gms� � � � � � � � �Fresh Thyme
10 gms� � � � � � � � �Garlic Powder
5 gms� � � � � � � � � �Bay Leaves
20 ml� � � � � � � � � �Coconut Milk
20 gms� � � � � � � � �Arrowroot Powder
Salt & Pepper� � � � �to Taste
Method
- Chop the fungi and slice onion garlic.
- Secondly, saut� the onions & garlic until slightly softened.
- Add the fungi and allow it to cook for 5-6 minutes.
- Add fresh thyme, salt, garlic powder, bay leaves and coconut to the fungi and onion mixture.
- Mix the arrowroot powder into the vegetable broth and stir well until completely combined.
- Pour the arrowroot powder and vegetable broth slurry and the dairy free milk into the fungi and onion mixture and allow it to come to a simmer for 15 minutes to thicken.
- After 15 minutes, serve hot or you can blend up some of the soup with an immersion blender to thicken the soup a little more.
- Garnish and serve.
